The Food Lab: Better Home Cooking Through Science

(Nandana) #1

½ teaspoon Frank’s RedHot or other hot sauce (optional)
2 teaspoons lemon juice (from 1 lemon)
1 tablespoon minced fresh mint
1 medium shallot, finely minced (about ¼ cup)


Whisk together all ingredients in a medium bowl. The
vinaigrette can be stored in a sealed container for up to 3
days.

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