Citronette Recipe - How to Make Citronette Lemon Dressing Video
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Video:Citronette: Make a Classic Lemon Dressing

with John Mitzewich

Citronette is a light and versatile lemon dressing that is perfect over salads and steamed veggies. See how to whip up lemon citronette, and learn an alternative method to "emulsifying" an oil and acid dressing without all the whisking.See Transcript

Transcript:Citronette: Make a Classic Lemon Dressing

Hi, I'm Chef John Mitzewich for Food, and today I'm going to show you how to make a citronette dressing. What is a citronette? It's basically a vinaigrette, but made with citrus juice. So please don't call it a lemon vinaigrette, because that's not what it is!

Citronette Ingredients

There's my 2 large lemons, olive oil, Dijon mustard, cayenne for some heat, salt which is incredibly important in dressings.

Squeeze the Lemons

Now were going to squeeze these lemons, I'm expecting to get a 1/2 cup of juice. You usually get about a 1/4 cup of juice per lemon. Let's measure this and, yes we have exactly 1/2 cup of juice.

Mix the Citronette Ingredients

Now I know how much oil to measure, which is going to be 3/4 cup of a light olive oil. And we're ready to start our citronette. This is like my favorite all-purpose light summer dressing, its good with everything. In the bowl we put the mustard, the lemon juice, a pinch of cayenne, some people use black pepper, but I don't like the black specks, and a pinch of salt to wake things up.

Shake the Citronette

Were going to give that a stir with our whisk. We are NOT going to whisk in the oil as tradition would have us. I have a secret weapon... the shaker bottle. We pour in our lemon mixture and top with the oil. The ratio is 1 part lemon juice to 1 1/2 parts oil.

Now instead of whisking we are going to shake vigorously for one minute. This will emulsify it. What does emulsify it mean? It means a vinegar and/or lemon juice is suspended into the oil. See the spoon, how everything is together.

Storing and Serving the Citronette

The other great thing about using the bottle to make the citronette, is when you are done you can put a piece of plastic wrap over the top and screw on the top and put it away.

I served it with some asparagus and tomatoes. It was delicious, unbelievable, and so fresh. I hope you give this a try! It is a great, great dressing.

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