“This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine.”
READY IN:
10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place first seven ingredients in a bowl and stir to combine.
  2. Season with salt and pepper to taste.

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