Stephen Bull

Ginger Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in
Classic Bull
Classic Bull

By Stephen Bull

Published 2001

  • About

This is delicious with fish – hot or cold (the fish, that is).

Ingredients

  • 10 g piece of fresh ginger
  • 125 ml olive oil
  • juice of ½

Method

Peel and grate the ginger to give about a coffee-spoonful. Blanch in boiling water for a few seconds, drain, and press out the water.

Put the oil, lime juice, sherry vinegar, and ginger in the liquidizer, and season with salt and pepper. Whizz for 1 minute, and add 50ml of boiling water. Whizz for another 20 seconds. Check the seasoning.