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