INGREDIENTS
1 ½ CUPS OLIVE OR SUNFLOWER OIL
¾ CUP RED WINE VINEGAR OR CIDER VINEGAR
3 TABLESPOONS DIJON MUSTARD
1 TABLESPOON HONEY
1 TEASPOON DRIED ORIGANUM
1 CLOVE GARLIC, PEELED
1 ½ TEASPOONS EACH SALT AND BLACK PEPPER
METHOD:
Place the oil, vinegar, mustard, honey, origanum, garlic, salt and pepper in a sterilized 1-litre preserving jar and shake well to blend. Keeps in the refrigerator for 3 weeks.
Shake well before using. Discard garlic.
CREAMY VINAIGRETTE VARIATION
Prepare as directed, adding 1/3 cup buttermilk or plain low-fat yoghurt or sour cream or fresh cream. Keeps in the refrigerator for 10 days. Shake well before using. Makes 3 1/3 cups.
Per tablespoon: Kilojoules 272
