Lemon Pepper Vinaigrette
- Feb 2, 2017
- 1 min read
Makes 1 cup
1 large egg 2 TB lemon juice 2 TB chopped fresh parsley 1 TB peppercorns 1 TB Dijon mustard 1⁄2 teaspoon salt _ cup extra-virgin olive oil
Combine egg, lemon juice, parsley, peppercorns, mustard, and salt in food processor and turn on. Slowly stream in the oil and mix until it becomes a smooth emulsion.
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