Lemon Vinaigrette

¼ cup lemon juice

¼ cup lemon oil (recipe below)

½ tsp dijon mustard

½ cup olive oil

In a medium bowl combine mustard and lemon juice. Slowly whisk in lemon oil and olive oil.

Season to taste.

Lemon oil:

2 pints canola oil

4 pinches lemon zest

¼ bunch lemon thyme

¼ stick lemongrass

In a medium saucepan, combine all ingredients. Place over a very low heat for 1 hour. Do not let oil boil. Remove from heat, cool and strain. Refrigerate until ready to use.