Hot Vinaigrette

• 100 ml oil
• 30 ml white wine vinegar
• 1 tbl

Heat the oil, vinegar, onion and some ground black pepper, whisk in the mustard, add the parsley and serve. Do not boil.

The type of oil used depends on the ingredient of the major dish. Olive oil is perhaps more suited to fish and beef, hazelnut oil to fowl and walnut oil to darker game. The quantities may be varied; if I was using the sauce with a large grill of beef I would make an e