• Source: Emeril's New New Orleans Cooking
• Dish Type: Sauces
• Version: 2 [other versions]

Lemon Pepper Vinaigrette

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

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