Recipe information
Yield
make about 2 cups
Ingredients
1
cup extra-virgin olive oil
2
/3 cup fresh lemon juice
2
tablespoons finely chopped shallots
2
teaspoons kosher salt
1
sprig fresh rosemary
Need to make a substitution?
Preparation
In a bowl, combine the oil, lemon juice, shallots, and salt and whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover, and set aside for 1 hour. Remove the rosemary before using. Keeps well if refrigerated for up to 1 week.