Alexias Lemony Vinaigrette Recipes

Steps:

• Whisk olive oil, lemon juice, lemon zest, sugar, Dijon mustard, kosher salt, and black pepper together in a bowl until creamy and smooth.

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Steps:

• Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
• You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
• Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
• Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that's thick enough to form a ribbon when dropped from a spoon.
• Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
• Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.