
Limoncello Vinaigrette
Makes About 3/4 CupIngredients
* | 1/4 cup limoncello |
* | 1 teaspoon grated lemon zest |
* | 1 teaspoon salt |
* | 1/2 teaspoon Dijon-style mustard |
* | 1/2 cup extra virgin olive oil |
Instructions
1 | In a medium bowl, whisk together the limoncello, lemon zest, salt and mustard. Slowly drizzle in the olive oil as you continue whisking. |
2 | Cover and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to 2 days. Let the vinaigrette come to room temperature before serving. |
Source
Recipe courtesy of Chef Mario Batali, Mario Tailgates NASCAR Style, published by Sporting News