Blackberry and Walnut Vinaigrette

Basic Recipe 6

Ingredients

  • 40g Dijon mustard
  • 50g Hot English mustard
  • 25ml Champagne vinegar
  • 25ml Sherry vinegar
  • 150ml Blackberry vinegar
  • 600ml Walnut oil
  • 150ml Hazelnut oil
  • 2 Garlic cloves, peeled
  • Salt
  • Freshly ground pepper

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 the garlic cloves.