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Blackberry and Walnut Vinaigrette

Basic Recipe 6

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Preparation info
  • Makes

    1 litre

    • Difficulty

      Easy

Appears in

By Liam Tomlin

Published 2005

  • About

Ingredients

  • 40g Dijon mustard
  • 50g Hot English mustard
  • 25ml</

Method

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

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