You’ll enjoy this a lot more than the lemon did. I promise.
- 1 tbsp. lemon juice
- 1⁄4 tsp. finely grated lemon zest
- 1⁄2 tsp. regular or light mayonnaise
- 1⁄2 tsp. Dijon mustard
- Pinch of sugar
- 3 tbsp. extra-virgin olive oil
- Salt to taste
- Pepper to taste
Scrimp You Must Not!
Use high-quality ingredients in this recipe: The mayo emulsifies the lemon juice and olive oil; cheaper ingredients will have fillers and preservatives that won’t let them blend well.
Combine lemon juice, zest, mayonnaise, mustard, sugar, salt and pepper to taste in a nonreactive bowl. Whisk until the lumps of mayonnaise are all gone and it looks milky.
Put the oil in a measuring cup; whisking constantly, drizzle the oil into the lemon juice mixture very slowly. If oil starts puddling up on the surface, stop drizzling the oil and whisk until the oil is all gone, then start drizzling again. The dressing should be glossy and slightly thickened, with no oil puddles.
This dressing is best on mild greens.
Who Doesn’t Love Garlic?
For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the lettuce.
Nonreacting Like a Boss!
Some ingredients and/or delicate flavors react with certain materials, making them turn yucky colors or taste metallic.
If a recipe specifies nonreactive cookware, use stainless steel, ceramic, glass or metal coated with ceramic: They’re all nonreactive.
Copper, aluminum, cast iron or copper are all reactive. Nothing wrong with any of them, but if the recipe calls for nonreactive cookware, your tastebuds will thank you if you avoid them.