The Citronette – Why do they call it “Lemon Vinaigrette?”

Remember that post I did recently where I said how stupid it is for Chefs to argue over terms and names for dishes? Well, forget all that! Now, just to be clear, what I really meant is to argue whether something is a relish or a salsa, is basically a waste of time. You know my rule…if you made it, you get to name it. But, when something is just plain wrong, I have to draw the line.

I was at a restaurant recently and one of the salads came with a “lemon vinaigrette.” I asked the waiter if it was made with lemon juice and vinegar, and he said it was just lemon juice and olive oil. So, I say, “then it’s not a vinaigrette, it’s a Citronette!” Well, instead of agreeing with me, and telling me what a brilliant point I had just made, he basically stared at me, as if to say, “listen you jerk, I’ve got other customers, do you want the damn salad or not!?” OK, OK, I don’t blame him; in fact, my wife was giving me the same look. It’s just one of those things that really bugs me… if it doesn’t have vinegar in it, it’s NOT vinaigrette! If you use lemon juice (or some other citrus) then call it a Citronette, that’s the accurate name. Wow, I feel better.

By the way, this wonderful Citronette is a natural with so many dishes; grilled veggies, any fish, chicken salad, etc. I also steal yet another trick from Chef Gordon Ramsey, who adds a little water to his Citronette to make it even lighter.

Ingredients:
1/3 Cup Fresh Lemon Juice
1/2 Cup Olive Oil
1/2 Tsp Dijon Mustard
1 Tbl Water
1/3 Tsp Salt
Pinch Of Cayene

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