Recipe: Lemon Dijon Vinaigrette (2)(Not Earl's)

LEMON DIJON VINAIGRETTE
Source: Jozi's Vinaigrettes

1 small clove garlic, minced
1/2 tsp salt
1 Tbsp fresh lemon juice
2 Tbsp wine vinegar
1 Tbsp Dijon mustard
1/2 cup olive oil
Freshly ground pepper to taste

Mash garlic and salt together in a small bowl. Whisk in remaining ingredients. Store in the refrigerator; serve at room temperature.

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DIJON-LEMON VINAIGRETTE
Source: Lia Mack Huber, Cooking Light, June 2001
Makes 2/3 cup (serving size: 1 tablespoon)

This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.

3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.