![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8etGzAoda-Ta7jeg7eUsutmU7fOcR9_bJeMDTSi4tXk-WxXFdYWyzHkCmxsOkmx9QcNngWOxurkucUR0Npi4I4EczrW0MzsxsmGzKFIgweRzyxHjjkX7DPty7E53xgTMVi9-AC6NRQcaW/s320/lemon+thyme.jpg)
I love this idea. Whenever you`re left with just a teeny, tiny, scrapethebottomofthejar bit of mustard, don't throw it out. Instead, toss in a few ingredients and shake a tangy Dijon vinaigrette right in the container. Bon appétit!
Ingredients:
Up to you really: I usually go with 1 crushed garlic clove, some chopped fresh herbs (whatever I have on hand: tarragon, shallot, thyme, basil are all good), some balsamic vinegar, salt and pepper, a touch of sugar, freshly squeezed lemon juice
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUC-168lGjYE3Ts8iVavO96EEZPFLl_EhLUysOawOeZmETAg_V4DqKPqIiZkjbcl4PBApqCFH6dPoVQnyJ_3oNK8qHQc7I6yFtWSQUHcncuIz4A0tckUn39EWbXaw90cXtEQK25YRdRNv4/s320/DSC00631.JPG)
Mix all of your ingredients directly in the bottle, close the lid and give it all a good shake. Add olive oil (2 parts oil to 1 part vinegar ... I personally like less oil and more vinegar so go with what you like); shake again to emulsify the dressing. Play around with the flavours - there`s no real `recipe` here really. Drizzle over your favorite salad and enjoy. With a tightly sealed lid, the dressing will keep in the refrigerator for up to one week.
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