This lemon garlic vinaigrette can be used for salad dressing and as a wonderful sauce your favorite baked or roast chicken. If you are looking for an easy fast meal you can by a cooked organic roast chicken and “sex” it up with this delicious sauce by heating the chicken in the oven for 5 – 10 minutes with 1/2 cup of the lemon vinaigrette poured over it (this will depend on how hot the chicken is by the time you get home). I then added more of the vinaigrette over each plate just before I served it (heating it up in a saucepan before spooning it over the chicken).
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Lemon Garlic Vinaigrette
Ingredients:
- 2 heads of garlic
- 4 lemons, peeled, cut in quarters, seeded
- 1/4 cup of water
- 2 tablespoons tarragon vinegar
- 2 tablespoons of dried tarragon
- salt and pepper to taste
- 3 tablespoons of olive oil
- 3 tablespoons of olive oil
Directions:
- Peel all garlic cloves and place in a saucepan with lemons and water, cook over medium-high heat until water boils.
- Reduce heat and simmer for 15 minutes
- Drain. Place lemons and garlic plus 3 tablespoons of olive oil in blender and puree.
- Whisk together garlic lemon puree with vinegar, tarragon, salt and pepper and 3 tablespoons of olive oil, whisking until emulsified. Set Aside
