This sounds crazy! Is it a real thing?
So what is charred lemon and agave vinaigrette? Sounds crazy! We can assure you that this recipe has been tested in restaurants and is indeed a crowd pleaser! Not only that, it’s pretty simple to make even though it sounds complicated. It also keeps for a long time so great to have on hand for salads, dressings, and even as a tangy dip for fried seafoods!
Can I make this at home?
Yep! You can make charred lemon and agave vinaigrette in your home kitchen. In fact if you have a grill or gas stove top its easy. You can even try it in a toaster oven if it has a hot enough broiler setting!
I don’t have any agave. Can I use something else?
We recommend honey if you don’t have agave. The sugars will concentrate when the lemon chars, but it also gives it a bit of pleasant acrid bitterness that is best counteracted with some more natural sugars. You should see some dark caramelized syrups forming from the burned areas of the lemon which give it some natural sweetness, but it is even better with more. The addition of vinegar also helps to balance the sourness.
Charred Lemon and Agave Vinaigrette
Equipment
Ingredients
- 1 piece lemon
- 4 ounces agave
- 1.5 cups white vinegar can also use leftover vinegar from pickled vegetables!
- 2 pieces garlic cloves
- .5 cups canola oil
- 1 tbsp dijon mustard
- 3 pieces parsley
- 1 piece shallot
- 1 tsp salt
Instructions
- Begin by skewering the lemon and shallot. If you don't have a gas range or grill, you can use in a toaster oven set on broil- just be careful to watch continuously.
- Char the lemon and shallot slowly over the open flame. You should only burn about 30-40 percent of the fuit and shallot. Do not burn them entirely.
- When they have cooled, cut into manageable pieces for the blender and add along with the parsley, mustard and half of the vinegar
- When they have completely pureed, add the remaining vinegar, salt, and agave. Then slowly drizzle the garlic and oil into the running blender to emulsify.
