
27
Vinaigrette
Serves 6
1 tsp mustard
2 tsp white wine vinegar
300ml sunfl ower oil
10g parsley
Salt and pepper
Place the mustard, vinegar and seasoning into the work bowl. Lock lid into place.
Gradually add the oil through 1 hole of the lid, leaving the other hole free for air to circulate, whilst proces-
sing continuously with the ‘Chop’ switch.
Once combined add the parsley and process until mixed using a pulse action, until parsley is chopped as desired.
Tip:
If the vinaigrette is too thick, add 1-2 tsp cold water through the lid.
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