Name: Lemon Vinaigrette
Yield: Makes 1 cup
Ingredients: 2 cups canola oil; 2 large (2- by 1/2-inch) strips lemon peel (from 1/2 medium lemon); 10 sprigs lemon thyme, left whole; 1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped; 1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons); 1/2 teaspoon Dijon mustard; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program and is used in his Summer Salad. The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.

Recipe notes

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