Lavender Vinaigrette Recipe
- 2/3 cup olive oil
- 1/3 cup white balsamic vinegar
- 1 tablespoon freeze-dried shallots
- 1 tablespoon sugar
- 2 teaspoons lemon peel
- 1 teaspoon lavender
- 1/2 teaspoon salt
- 1/4 teaspoon mustard powder
- 1 teaspoon thyme leaves
In the cup of a food processor or blender, place the vinegar, shallots and lemon. Let sit about 5 minutes, until hydrated. Puree. While still running, add the sugar, lavender, salt, mustard, and white pepper. Slowly pour in olive oil. Transfer to a jar and shake in the thyme leaves.
Will keep in the refrigerator for a month.
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