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- Source: Emeril's New New Orleans Cooking
- Dish Type: Sauces
- Version: 2 [other versions]
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Lemon Pepper Vinaigrette
Instructions
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.
Yield: 1 cup
Ingredients
- 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
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