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Lemon Pepper Vinaigrette

  • Yield: 1 cup


  • 1 large egg
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Roasted Peppercorns
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 3/4 cup olive oil


  • Combine the egg, lemon juice, parsley, peppercorns, mustard, and salt in a food processor and turn on the machine. Slowly stream in the oil and continue to process until the mixture becomes a smooth emulsion. Serve immediately.