Lemon mustard vinaigrette

Lemon mustard vinaigrette

Ingredients


1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice 125ml/4fl oz extra virgin
olive oil salt and freshly ground black pepper

• In a small bowl, whisk the mustard
and lemon juice together.
• Whisking constantly, slowly drizzle
in the olive oil until everything is
combined and an emulsion forms.
Season with salt and pepper, and let stand for 30 minutes.
• Use straight away, or store in a
glass jar with a tight-fitting lid in
the refrigerator for up to a week.
Shake well before use.

Variations
• Add finely chopped fresh herbs
such as parsley, basil, marjoram
and mint.
• Sprinkle in some rinsed and
drained capers, or some finely
sliced gherkins or diced shallots.
• Add 11⁄2 tablespoons roasting
juices, with the oil drained, if using
the dressing for a meat salad. Use
straight away.


makes 150ml/5fl oz