Walnut Oil Vinaigrette Recipe
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Chef's Note
You can keep this vinaigrette for up to 10 days in a closed container in the refrigerator.
Ingredients
Ingredients
- 1 level tbsp. mustard
- 3 level tsp. fine salt
- A pinch of ground white pepper
- 50 ml (3 tbsp.) wine vinegar
- 50 ml (3 tbsp.) Sherry vinegar
- 300 ml (1 1/4 cups) Canola oil
- 150 ml (10 tbsp.) Walnut oil
Method
- Combine all the ingredients in a glass bowl; emulsify;
- add 60 ml (1/4 cup) warm water at the end.
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