Walnut vinaigrette

Walnut vinaigrette

By
From
Becasse
Makes
250 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 teaspoon dijon mustard
80ml sherry vinegar
100ml walnut oil
60ml grapeseed oil
2 tablespoons walnuts, lightly toasted in a little walnut oil and finely chopped
salt
freshly ground pepper

Method

  1. Place the mustard in a mixing bowl and whisk while trickling in the vinegar until a smooth paste is formed. Continue whisking while you add the oils. Add the walnuts and season well.
Tags:
restaurant
Becasse
Justin
North
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