Sherry Vinaigrette
By
Alain Ducasse
Chef
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Ingredients
- 1 tablespoon Dijon mustard (20 g)
- 1/2 ounce salt (18 g)
- 1 teaspoon pepper (4 g)
- 1/2 cup sherry vinegar (13 cl)
- 4 cups high quality extra-virgin olive oil (1 l)
Instructions
Step 1: Dressing
Mix all of the ingredients together and emulsify.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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