1 tsp Dijon-type mustard, smooth or grainy
2 Tbsp plus 1 tsp raw wine vinegar
1 Tbsp flax oil
1/2 cup extra virgin olive oil
Dip a fork in to the jar of mustard and transfer about 1 tsp to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified. Add flax oil and use immediately. Add sea salt and pepper if desired.
Variations on the Basic recipe: Add chopped herbs, garlic, creme fraiche, or blue cheese.
Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions
No comments:
Post a Comment