How to Make Citronette
Alright, today we’re doing a Citronette. Now listen to me and listen to me good, if it doesn’t have vinegar in it, it’s not vinaigrette so you read about that on the page. We’re going to take two lemons and juice them which gave me exactly a third of a cup of a lemon juice. So that’s about two lemons depending on how juicy they are, you might need three. So third of a cup of lemon juice and a half of a cup of extra virgin olive oil or use my good friend Rachel Rays says, E-V-O-O. I never get tired of hearing or I say that.
Alright, so there’s our oil and there is our citrus. We have a little Dijon mustard. We have a secret ingredient, water, okay. That’s home made and I got some salt. That’s just a pinch like third of a teaspoon and a little bit of a cayenne pepper. And no one better email me how do you make water, okay. So there is our basic ingredient to our really delicious Citronette and very important here, you need to squeeze bottle with a screw on lid. It’s our whole secret. We’re going to shake that thing up, it’s going to emulsify right in the container and then we’re going to use that container to serve it with. Very simple, very easy I also recommend a thong.
Take a half a teaspoon of Dijon mustard and just dissolve it into that tablespoon of water, alright. So that’s our secret ingredient. Now the water actually gives this Citronette a very light texture, sometimes a dressing can be too if just the oil kind of sticks to the roof of your mouth. I still the strict from going around you, so just a little bit of water in here is going to help and the others of something in the mustard a lecithin that actually is going to help emulsify this dressing together. So in pour your lemon juice, again, it's a third of a cup. You also going to put in your spice mix, again, that was for me that was a pinch of salt, and some cayenne pepper, and then that goes our half a cup of extra virgin olive oil. And that’s it, such a simple, simple, simple dressing.
Now to emulsify it, we want this to be one homogenous sauce. We don’t want this to be separate oil and lemon juice so we’re going to shake it up, too much slow motion shaking. Alright, so shake that thing up. If you get that a good vigorous, extremely vigorous, too many shake it’s going to be emulsified for quite a while. And when you put that under your plate or under salad, you’ll have a nice, nice dressing that won’t be separate. See that’s how salad dressing, you got some vinegar over there, you got some oil over there, you got some lemon juice over there, you got some oil over there. It’s got to be together. That’s a professional Citronette or a professional vinaigrette always as emulsify, okay? So that’s it.
One way you can tell it if there was properly emulsified when you put this on a plate, let’s say we’re going to put this as a base for some ground shrimp, see how is together? Alright, it looks like a sauce. If that wasn’t emulsified, it would be separating now into a lemon juice and oil. That was pretty, okay? Now, this goes with so many delicious things. This is probably the easiest simplest sauce for a piece of grilled fish you can get. Try it on a salad. No, I know you are using vinaigrettes but try a Citronette. Again, grilled vegetables and so many things this really works within. You’ll see me use this on different dishes as we demo them on the site.
So anyway, remember if it doesn’t have vinegar in it, it’s not a vinaigrette. Stop calling it a vinaigrette you chefs, alright. I hate it when I see on a menu so and so with lemon vinaigrette. Okay, it makes me want to scream. Alright, anyway give that a try and enjoy.
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