Lemon Pepper Vinaigrette

Emeril Lagassi


Yield: about 1½ cups

Ingredients

1 large egg
2 Tbsp lemon juice
2 Tbsp chopped fresh parsley
1 Tbsp roasted peppercorns
1 Tbsp Dijon mustard
½ tsp salt
¾ C olive oil


Instructions

1. Combine the egg, lemon juice, parsley, peppercorns, mustard and salt in food processor and turn it on.
2. Slowly stream in the oil and continue to process until the mixture becomes a smooth emulsion.
3. Serve imediately.