Name: Lemon-Garlic Vinaigrette
Yield: Makes about 1 cup
Ingredients: 1 to 2 garlic cloves, smashed and peeled; Zest of 1 large lemon (about 2 teaspoons); 1/2 teaspoon kosher salt; 1/4 cup fresh lemon juice; 1 teaspoon sherry vinegar; 1/4 cup water; 1 teaspoon sugar; 1/2 cup canola oil or other neutral salad oil, such as walnut; Salt and freshly ground pepper to taste

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

Recipe information

Yield
Makes about 1 cup

Ingredients

1 to 2 garlic cloves, smashed and peeled

Zest of 1 large lemon (about 2 teaspoons)

1/2 teaspoon kosher salt

1/4 cup fresh lemon juice

1 teaspoon sherry vinegar

1/4 cup water

1 teaspoon sugar

1/2 cup canola oil or other neutral salad oil, such as walnut

Salt and freshly ground pepper to taste

Preparation

Using a mortar and pestle, grind or crush garlic, lemon zest, and salt into a fine paste. Combine lemon juice, vinegar, water and sugar. Add to the garlic paste and then whisk in oil slowly; adjust seasoning to taste.