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1 litre
Easy
By Liam Tomlin
Published 2005
Place the Dijon and English mustards in a bowl. Whisk in the champagne, sherry and blackberry vinegars followed by the walnut and hazelnut oils. Season to taste with salt and freshly ground pepper. Pour the vinaigrette into a bottle and add 2 garlic cloves. Refrigerate the blackberry and walnut vinaigrette until ready to use. Shake well to re-emulsify the vinaigrette before using and discard th