The food lab better home cooking through science ( PDFDrive ) 963

MILD LEMON- OR RED WINE–OLIVE OIL VINAIGRETTE NOTE: Citrus-based vinaigrettes don’t keep as long as vinegar-based ones do—the citrus juice will begin to ferment after about a week or so of refrigeration—so make them in smaller batches Use this on mild or peppery greens or on simple blanched vegetables MAKES ABOUT ½ CUP 4 teaspoons lemon juice (from 1 lemon) or red wine vinegar 2 teaspoons water 1 teaspoon Dijon mustard 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) 1 small shallot, finely minced 6 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Combine all the ingredients in a small jar or squeeze bottle Seal it and shake vigorously until emulsified The vinaigrette will keep in the refrigerator for up to week if made with lemon juice, or up to 6 months if made with vinegar Shake vigorously before each use