Recipes

Sweet & Savoury sauces

Simple Salad Vinaigrette

Ingredients 185 ml ( ¾ cup) Olive Oil 60 ml ( ¼ cup) White Wine Vinegar 5 ml (1 tsp) Prepared Mustard 45–60 ml (3–4 tbsp) Fresh Herbs, chopped 1 Garlic Clove, finely chopped 3 ml ( ½ tsp) Salt 15 ml (1 tbsp) Huletts White Sugar Pepper to taste

Method

1. Put all the ingredients into a food processor or blender and blend until well combined, or shake well in a screw top jar. Can be refrigerated in a covered container for up to 2 weeks. Shake well before using.

Serving Suggestions: Use on raw vegetables, or hot or cold cooked vegetables, especially green beans, potatoes, tomatoes, leafy salad vegetables, button mushrooms, red or green peppers, shredded cabbage, cauliflower and broccoli.