Walnut vinaigrette

Walnut vinaigrette

By
From
French Lessons
Makes
200 ml
Prep
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 teaspoons dijon mustard
30ml sherry vinegar
2 tablespoons roasted walnuts
pinch salt
70ml walnut oil
60ml grapeseed oil
pinch pepper

Method

  1. Put the mustard, vinegar, nuts and seasonings in a mortar and pound to a coarse paste (or use a food processor). Slowly add the oils, whisking constantly. Taste and adjust the seasoning to your liking. Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The vinaigrette will keep in a sealed container in the refrigerator for 3 days.

Hazelnut vinaigrette

  • Make in the same way as the walnut vinaigrette, substituting roasted hazelnuts and hazelnut oil for the walnuts and walnut oil.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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