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Lemon-Chive Vinaigrette


Yields about 1 cup.

  • To learn more, read:
    Potatoes as the Main Event
  • by from Fine Cooking
    Issue 32

  • 1 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice
  • 2 Tbs. chopped fresh chives
  • 1 clove garlic, minced
  • 1 tsp. granulated sugar
  • Kosher salt and ground white pepper to taste
  • 3/4 cup vegetable oil

Put all the ingredients except the oil in a food processor, a blender, or a small bowl. Process (or whisk) until mixed. With the machine running or while whisking, slowly pour in the oil. Taste and adjust seasonings.

nutrition information (per serving):
Size : per 1 Tbs., Calories (kcal): 90, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 2, Protein (g): 0, Monounsaturated Fat (g): 2, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 6, Sodium (g): 75, Cholesterol (g): 0, Fiber (g): 0,

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