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Sweet & sour raspberry & nut dressing


From Andreas Lindberg - head chef at Mudbrick Vineyard and Restaurants

Ingredients
3 tablespoons of Dijon mustard
1 tablespoon of salt
A pinch of white pepper
200mls of red wine
100mls of raspberry vinegar
1 1/2 cups of olive oil 
1/2 cup of peanut oil


Method
1. In a bowl, whisk together Dijon, salt and pepper until the salt has dissolved.
2. Add the wine and vinegar.
3. Slowly add oil, whisking continuously.


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