SALSA VINAGRETTA POR MIGUEL
[This simple quick and easy recipe will keep you in tasty salads
etc
throughout the warm weather]
One caveat
- do not scrimp on the ingredients,
use only the finest quality to achieve consistent success.
INGREDIENTS
250 mls extra virgin olive oil
50 mls white wine vinegar
A coffee spoon of salt
A teaspoon of castor sugar
A Good teaspoon of readymade Dijon mustard
[Mielle is my favourite]
[NOTE: It won’t work with English mustard,
which although is very tasty with ham roast beef etc,
is heavily adulterated with wheat flour, turmeric etc.
Pure mustard is a natural emulsifier and so Dijon is the
only reliable source]
METHOD:
Simply dump all the ingredients in a mixing bowl
and wiz them up with the liquidiser arm on a hand mixer
(I swear by the Braun Multiquick ) until thick and creamy.
Pour into a wide necked jar and store in the fridge.
This can be used in a myriad of ways but for this month’s tapa
I would suggest adding some very finely chopped salad
vegetables, (not tomato)
stirring these into a portion of the sauce
then into the centre of half an avocado
and top off with a few peeled and cooked prawns.
To Serve: Goes extremely well with a crisp cold
refreshing dry white wine.
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2006