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Lemon Vinaigrette

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Servings

Makes 2 cups

Ingredients

½ cup fresh lemon juice
⅓ cup seasoned rice vinegar
1 tablespoon Dijon mustard
¼ cup + 1 tablespoon white sugar
2 tablespoons Chef Paul Prudhomme’s Vegetable Magic®
⅔ cup canola or olive oil

How To Prepare

Using a blender, food processor, or stick blender, puree the lemon juice, vinegar, mustard, sugar, and Vegetable Magic® until the sugar has dissolved. While blender is running, slowly stream in the oil until well emulsified. Chill dressing in refrigerator for at least one hour before serving.

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