Vinaigrette
Quantity:
4 people – 0.5 L
| Prep Time:
5 min
| Cooking time:
/
INGREDIENTS
-
1 tbsp Dijon mustard
-
5 cl apple cider vinegar
-
10 cl balsamic vinegar
-
1 tbsp malted brewer’s yeast
-
1 tsp garlic semolina
-
1 tsp fine grey salt
-
5 cl water
PREPARATION
– In the bowl of a blender, put, in order, the mustard, apple cider vinegar, balsamic vinegar, brewer’s yeast, garlic, salt and Emile Noël rapeseed oil.
– Turn on the blender and let it emulsify for 2 minutes.
– Before stopping the blender, add the 5 cl of water.
Astuteness:
Add a little water to your dressings so that the sauces are lighter without losing any flavor. But be careful, water always comes after the emulsion!
