Advertisement
Mustard Dressing
Preparation info
- Difficulty
Easy
Appears in
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
This may look fairly prosaic but it’s completely crucial in our kitchen. No confit potato leaves the pass until it has been dressed in this, so if you want yours to be the real deal you will need this dressing too.
Ingredients
425 g - Juice of
½ ½ t
Method
Mix the mustard, lemon juice and vinegar in a large bowl, then whisk in the vegetable oil until emulsified. Store in squeezy bottles in the fridge until you’re ready to use.