Homemade Olive Oil and Mustard Vinaigrette

Ingredients

• 15 cl Extra virgin olive oil (or sunflower oil) (Choose according to your taste, olive oil for a fruity flavor)
• 15 cl Fresh whole milk (Whole milk for a creamy texture)
• 1 c. à soupe Strong Dijon mustard (Spicy Dijon mustard)
• 1 c. à soupe Mifor vinegar (honey‑flavored vinegar) (Mild vinegar with honey taste, can be substituted)
• 0.25 part Onion (or shallot) (Coarsely sliced)
• 1 gousse Garlic clove (Peeled and finely chopped)
• 2 c. à soupe Fresh parsley (Coarsely chopped leaves)
• 0.5 c. à café Fine salt (Adjust to taste)
• to taste Freshly ground black pepper (Freshly ground pepper)

Instructions

1. Prepare the ingredients

   Measure 15 cl of oil, 15 cl of milk, 1 c. à soupe of mustard, 1 c. à soupe of vinegar. Thinly slice the onion, finely chop the garlic and parsley.

   Time: PT5M

2. Emulsify the vinaigrette

   In the bowl, pour the oil, add the milk, mustard, vinegar, onion, garlic and parsley. Whisk vigorously until a creamy and homogeneous texture is achieved.

   Time: PT2M

3. Adjust the consistency

   If the vinaigrette is too thick, incorporate an additional teaspoon of milk and whisk again.

   Time: PT1M

4. Correct the seasoning

   Taste and adjust salt or pepper if necessary.

   Time: PT1M

5. Store

   Transfer the vinaigrette into an airtight jar and refrigerate. It keeps for 5 to 7 days.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

2 g

Fat

13 g

Fiber

0.2 g