Lemon Vinaigrette

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Credit: Nathan Lemley, Executive Chef, Parkside, Austin, Texas
The National Culinary Review, February 2016

Ingredients

¼ cup lemon juice
2 sprigs thyme
2 T. minced shallot
2 t. minced garlic
¾ cup olive oil
Salt, to taste

Instructions

Combine lemon juice, thyme, shallot and garlic. Whisk in oil; season to taste with salt.

Yield

12 servings

Tags

Sauce/Dressing/Rub, The National Culinary Review

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