Makes about 1 1/4 cups (310 ml)
A small jar with a lid.
1/4 cup (60 ml) freshly squeezed lemon juice
Fine sea salt
1 cup (250 ml) extra-virgin olive oil
Place the lemon juice and salt in the jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning. (Store in the refrigerator for up to 1 week.) Shake again at serving time to create a thick emulsion.
These recipes were first published in The French Kitchen Cookbook.
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