Lemon Pepper Vinaigrette

Name: Lemon Pepper Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 1 large Egg; 2 Tbsp (30 ml) Lemon Juice; 2 Tbsp chopped (6 g) Parsley; 1 Tbsp roasted peppercorns (8 g) Pepper; 1 Tbsp (15 ml) Dijon Mustard; 1/2 tsp (3 g) Salt; 3/4 cup (180 ml) Olive Oil

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

DRESSING · GREENS & SEAFOOD SALADS

A dressing for greens & seafood salads.

Lagasse's dressing for greens & seafood salads.

On the jar

LEMON PEPPER

Method: blend
Yield: about 1 cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlDijon Mustard 15 mlOlive Oil 180 ml

Ingredients

Egg1 large
Lemon Juice2 Tbsp (30 ml)
Parsley2 Tbsp chopped (6 g)
Pepper1 Tbsp roasted peppercorns (8 g)
Dijon Mustard1 Tbsp (15 ml)
Salt1/2 tsp (3 g)
Olive Oil3/4 cup (180 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lemon Pepper Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

French VinaigretteNATIONAL AWARD WINNEROn the jar: FRENCH
Sour Cream RemouladeNATIONAL AWARD WINNEROn the jar: SOUR CREAM
Creole Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: CREOLE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Adapted from a Emeril Lagasse recipe (Emerils.com / Emeril's New New Orleans Cooking).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emerils.com / Emeril's New New Orleans Cooking (published as “Lemon Pepper Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar