It's lemon season in Phoenix and I have been scouring the internet for recipes. This one seems to perfectly with my cooking style (creative cooking with staples on hand). I plan to use this as a marinade with chicken, fish, and vegetables. I have adapted the recipe slightly from
Martha Stewart.
1/4 cup lemon juice
1/4 cup white wine vinegar
1/2 cup olive oil
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Combine all the ingredients except the oil in a jar. Cover and shake. Add oil and shake again until combined. Refrigerate up to 2 weeks.
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