citronette it is an emulsified sauce relative to the best known Vinaigrette. Basically the recipe (and especially the principle) is almost the same, only that the vinegar is replaced with lemon. Again, this is a very simple but tasty dressing, perfect for salads and meat or fish dishes. Also there citronette it should preferably be prepared at the last moment (or you will have to re-emulsify it before serving it), and here too you can add spices and flavors to taste at the end of the procedure. In the meantime I leave you with the basic recipe for this lemon vinaigrette, but let me know how you reworked it;)
First, squeeze the lemon and strain it with a narrow mesh strainer.
Put salt, pepper and lemon juice in a small bowl and mix until the salt dissolves.
Then add the oil flush, stirring in the meantime with a hand whisk, continuing to mix until a homogeneous seasoning is obtained.
The citronette is ready: add spices or herbs to taste, if you want, and use it immediately.
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