Sub-Zero PreservationWolf

Recipes

Lemon Vinaigrette

INGREDIENTS

1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon sugar (or more to taste)
2 tablespoons olive oil
1 cup canola oil
Salt & freshly ground black pepper to taste

PREPARATION

In a blender or 10-14 cup food processor with cutting blade, place lemon juice, zest, mustard, mayonnaise, seasoning and sugar. Blend or process on medium for 30 seconds or tunil mixture is combined. While running, slowly drizzle in oils. Blend until mixture is well combined. Adjust seasoning with sugar, salt and freshly ground black pepper..

Place in Sub-Zero refrigerator overnight to allows flavors to blend.

Makes about 2 cups

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