Rapeseed oil & English mustard dressing

Name: Rapeseed oil & English mustard dressing
Yield: Makes 325 ml
Ingredients: 100 ml cold-pressed rapeseed oil; 1 tsp English mustard powder; ½ tbsp Dijon mustard; 150 ml sunflower oil; ½ tsp salt; 75 ml white wine vinegar

Preparation info

Makes
325 ml

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Our signature dressing includes British cold-pressed rapeseed oil, which gives it a vivid yellow colour. With the combination of Dijon and English mustards we find that it’s punchy enough to stand up to strong flavours and perks up milder ingredients, such as lentils and pearl barley.

Ingredients

½ tsp salt
½ tbsp Dijon mustard
1 tsp

Garnish
Vegan
Gluten-free

Method

Combine the salt and mustards in a bowl. Add the vinegar and slowly trickle in the oils, whisking until emulsified. Alternatively, put all the ingredients in a screw-top jar and shake thoroughly rather than whisk.