Lemon Balm Vinaigrette
This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish in this mixture before cooking.
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Featured In: Tennessee Home & Farm
Ingredients
- 1 tablespoon shallots, minced
- 2 tablespoons lemon balm, minced
- ½ teaspoon lemon zest
- 6 tablespoons fresh lemon juice
- 4 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- 8 tablespoons vegetable oil
Instructions
- Mix all ingredients but vegetable oil together, then slowly blend in the oil.
- Mix well before serving.
Tips & Notes
Leftover vinaigrette can be used as a sauce after cooking (don’t reuse the marinade, though, for food safety reasons).
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2 Comments
Join the discussion and tell us your opinion.
Quick, easy, and delish ~ and love when I have all ingredients already. My lemon balm is prolific so looking for varied recipes to take advantage of its production. Does anyone have experience drying lemon balm?
I would like recommend that you can make the recipe is more detailed.