Lisa Dupar, Chef & Owner, Pomegranate Bistro, Redmond, WA
2 Tablespoons white balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon sugar
5 basil leaves, chopped
2 garlic cloves, peeled
1 Tablespoon roughly chopped shallot or yellow onion
1 1/2 cups olive oil
salt and pepper
Cut the lemons in half. I like to grill these for the smoky flavor,
and grilling brings out the juice. If you grill the lemons, put them
on the grill cut side down. If you are doing this indoors, turn on
your broiler, arrange the lemons on a broiler pan with the cut side
up, and broil until golden brown. Either way, it goes quickly.
After grilling, squeeze out as much of the juice as possible.
In a blender or food processor, combine the white balsamic vinegar,
mustard, sugar, basil leaves, garlic, and shallot. With the machine
running slowly add the olive oil until the mixture is a creamy
consistency. Add salt and pepper to taste. Refrigerate until needed.
Makes about 2 cups