Ingredients
1/2 cup (125ml) extra-virgin olive oil 3 tablespoons freshly chopped tarragon leaves 3 tablespoons red wine vinegar or sherry vinegar 1 small shallot, peeled and sliced (about 2 heaping tablespoons) 1 small garlic clove, grated on a microplane (1 teaspoon) 1 teaspoon Dijon mustard 1/2 teaspoon of sea or kosher salt 1/4 teaspoon honey Put all the ingredients in a mason jar or other sealable container and shake vigorously until well combined. Shake or stir well prior to each use.
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AuthorI started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life. ArchivesCategories |