Lemon Vinaigrette

2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar

1 teaspoon shallots, minced

½ cup oil

1 teaspoon fresh thyme, chopped

¼ teaspoon powdered sugar

Kosher salt

Place shallot, lemon juice and vinegar in blender and pulse until shallot is minced. With the blender running on low slowly add the oil. Add the remaining ingredients until well-combined. Store 7-10 days in refrigerator.

Chef Scott "Randy" Mattson, Lawry's

The Prime Rib, Chicago