Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Lemon Dijon Vinaigrette

  • Yield: About 1 cup


  • 1/4 cup freshly squeezed lemon juice
  • 1/4 teaspoon salt, plus more for seasoning
  • 1/8 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil


  • Add lemon juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and Dijon mustard to a blender. Blend on high to puree, turning off midway and scraping down sides as necessary. Continue pureeing, adding oil in a slow, steady stream through opening of lid until completely smooth and emulsified.