Lemon Vinaigrette


1/4 cup lemon juice (about 2 lemons, if fresh squeezing)
1/4 cup white-wine vinegar
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup olive oil

In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.
Refrigerate in an airtight container up to 2 weeks. Makes about 1 1/2 cups.

Source: Martha Stewart

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