Ingredients:
3 Tablespoons red-wine vinegar
3 Tablespoons of sherry vinegar
2 teaspoons Dihon mustard
1 teaspoon fine sea salt
2 pinches freshly ground white pepper
1/2 cup plus 1 Tablespoon of olive oil
1/2 cup plus 1 Tablespoon of corn oil
Directions:
In a bowl, whhisk together vinegars, mustard, sea slat, and white pepper until mustard is iincorporated. In a very slow stream whisk in olive oil and then corn oil whisk until emulsified.
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