Meyer Lemon Vinaigrette

1 cup Meyer lemon juice, fresh

3 1/2 cups blended oil

2 shallots, minced

2 tsp. kosher salt

1/8 tsp. white pepper

2 Tbs. basil chiffonade

Method:

1. In a mixing bowl, combine the lemon juice and shallots and set for 3 minutes.

2. Whisk in the oil slowly, salt, and white pepper.

3. Add basil.

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