Lemon mustard vinaigrette
Ingredients
4
Steps
6
Serves
makes 150ml/5fl oz
Cook Time
30-35 Min
Ingredients
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In a small bowl, whisk the mustard and lemon juice together.
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Whisking constantly, slowly drizzle in the olive oil until everything is combined and an emulsion forms. Season with salt and pepper, and let stand for 30 minutes.
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Use straight away, or store in a glass jar with a tight-fitting lid in the refrigerator for up to a week. Shake well before use.
Variations
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Add finely chopped fresh herbs such as parsley, basil, marjoram and mint.
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Sprinkle in some rinsed and drained capers, or some finely sliced gherkins or diced shallots.
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Add 1 1⁄2 tablespoons roasting juices, with the oil drained, if using the dressing for a meat salad. Use straight away.