Lemon and Garlic Vinaigrette

Ingredients

• 160 millilitre olive oil
• 2 piece lemon
• 1 clove garlic
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Instructions

1. 1Finely grate the zest of one lemon into a screw-top jar, then juice both lemons into it — you want about 60 millilitres.
2. 2Crush the garlic to a paste with the salt and add it with the dijon and pepper.
3. 3Shake for 15 seconds to combine before the oil goes anywhere near it.
4. 4Add the olive oil and shake hard for 30 seconds until it thickens and turns opaque.
5. 5Taste and add a pinch of sugar if your lemons are especially sharp.
6. 6Keeps in the fridge for 1 week. Shake well before every use.