Bottled salad dressings we buy from the supermarket are often high in hidden saturated fat, salt, and added sugar. They are also often high in calories and can turn a fresh nutritious salad into a high-fat and high-calorie meal. The is recipe for a home-made vinaigrette provides a healthier alternative to bottled sauces and is still packed with flavor.
- 500ml vegetable stock
- 40g corn starch
- 70ml fresh lemon juice
- 50g Dijon mustard
- 20ml apple vinegar
- 40ml olive oil
- 50ml rapeseed oil
- 6g salt
- 5g sugar
- 2g white pepper powder
- Mix the corn starch with 50ml water.
- In a saucepan, bring the vegetable stock to a boil, whisk in the cornstarch mixture and continue to cook for a minute stirring continuously so that the stock acquires a syrupy consistency.
- Remove from the heat and allow to cool, stirring periodically so that it does not form a skin on the top.
- In a whisking bowl, mix in the Dijon mustard, salt, pepper and sugar. Gradually stir in lemon juice and apple vinegar.
- Whisk and incorporate the rapeseed oil and olive oil gradually until the mixture emulsifies.
- For mint vinaigrette, add finely chopped fresh mint leaves.
- For lemon vinaigrette, add fresh lemon zest and lemon juice.