The Berghoff Family Cookbook – One cup
The Berghoff opened in 1900 and continues to this day, serving a wide variety of wonderful food, with a big tip of the hat to German dishes. It was a mico-brewry before the term was invented, and still makes a fine beer. They bottle their own soft drinks too. I first ate there in the 1950’s and remember I had walleyed pike. Ate there in 2013 and it was a grand as ever.
1/3 cup fresh lemon juice
2 tablespoons champagne or white wine vinegar – go for the champagne if you can
1 tablespoon Dijon mustard
½ cup minced shallots
1 tablespoons chopped fresh chives
2 teaspoons (packed) grated lemon peel
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¾ cup extra-virgin olive oil
In small bowl, blend together the lemon juice, venegar, and mustard. Whisk in all the remaining ingredients except the the oil; slowly whisk in the oil. Let stand for at least one hour. May be refrigerated, covered, for up to 1 week.