Retrieved and adapted from Samin Nosrat’s Salt Fat Acid Heat cookbook, page 242.
- 1 lemon, zested and juiced
- 1.5 tsp white wine vinegar
- 5 tbsp extra-virgin olive oil
- 1 garlic clove, pressed
- salt (generous pinch)
- freshly ground black pepper
Mix all ingredients together. Stir or shake to combine. Taste to adjust.
Let sit for at least 10 minutes.