Mustard Citronette Dressing Recipe Video
Remember that post I did recently where I said how stupid it is for Chefs to argue over terms and names for dishes? Well, forget all that! Now, just to be clear, what I really meant is to argue whether something is a relish or a salsa, is basically a waste of time. You know my rule…if you made it, you get to name it. But, when something is just plain wrong, I have to draw the line.
I was at a restaurant recently and one of the salads came with a “lemon vinaigrette.” I asked the waiter if it was made with lemon juice and vinegar, and he said it was just lemon juice and olive oil. So, I say, “then it’s not a vinaigrette, it’s a Citronette!” Well, instead of agreeing with me, and telling me what a brilliant point I had just made, he basically stared at me, as if to say, “listen you jerk, I’ve got other customers, do you want the damn salad or not!?” OK, OK, I don’t blame him; in fact, my wife was giving me the same look. It’s just one of those things that really bugs me… if it doesn’t have vinegar in it, it’s NOT vinaigrette! If you use lemon juice (or some other citrus) then call it a Citronette, that’s the accurate name. Wow, I feel better.
By the way, this wonderful Citronette is a natural with so many dishes; grilled veggies, any fish, chicken salad, etc. I also steal yet another trick from Chef Gordon Ramsey, who adds a little water to his Citronette to make it even lighter.
Summary
Preparation Time5 MinDifficulty LevelVery Easy
Ingredients
Fresh lemon juice - 1/3 cup
Olive oil - 1/2 cup
Dijon mustard - 1/2 teaspoon
Water - 1 tablespoon
Salt - 1/3 teaspoon
Cayenne - a pinch
Directions
MAKING
1) Dissolve the mustard in the water.
2) In a plastic bottle with a screw-on lid, pour the dissolved mustard, lemon juice, salt, cayenne and olive oil.
3) Shake the ingredients together vigorously in order to emulsify the dressing and ensure that the ingredients have mixed properly.
SERVING
4) The delicious dressing goes well with a range of dishes, salads, soups, etc. It can also be used as a dip. Serve at room temperature.
TIP
- To ensure that the ingredients do not spill when they are being added to the plastic bottle, put a small funnel and pour the ingredients through it.
1) Dissolve the mustard in the water.
2) In a plastic bottle with a screw-on lid, pour the dissolved mustard, lemon juice, salt, cayenne and olive oil.
3) Shake the ingredients together vigorously in order to emulsify the dressing and ensure that the ingredients have mixed properly.
SERVING
4) The delicious dressing goes well with a range of dishes, salads, soups, etc. It can also be used as a dip. Serve at room temperature.
TIP
- To ensure that the ingredients do not spill when they are being added to the plastic bottle, put a small funnel and pour the ingredients through it.
Editors Review
Did you think vinegar dressings are always pungent, if so, chef is here to prove you wrong. Well, who thought a vinaigrette made with lemon instead of vinegar could be this brilliant and can easily pass off as original!Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
