Champagne & Lemon Mignonette

(Can be used as a salad dressing)


1 cup        Champagne White Wine Vinegar

1 cup        Lemon Olive Oil

1 cup        Shallots diced

1/4 cup    Honey

4 cups      Lemon zest and juice

1/4 cup    Fresh chopped parsley

2 tbsp      Mustard                  

2 tbsp      Salt                                              

1 tbsp      Pepper

1 dash  Tabasco


Prepare marinade by whisking all the ingredients together (vinegar, shallots, honey, lemon juice, parsley, mustard, tabasco, salt and pepper) with the exception of the olive oil.  Once thouroughly mixed whisk in olive oil.  It will make a temporary emulsion.  Serve as a mignonette for oysters or as a delicious Vinaigarette on your favorite Salad.  Refrigerate for up to 2 weeks.  Then serve at room temperature.  

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