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Vinaigrette with coffee oil

A deliciously creamy vinaigrette based on horseradish, mascarpone, and coffee oil.

Makes 270g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian


  • 50 milk
  • 100 cream, 37% fat
  • 15 horseradish, finely grated
  • 120 ml coffee oil
  •  as needed salt

Preparation method

  • Mix the milk and heavy cream with the horseradish.
  • Set aside to infuse for 12 hours.
  • Strain the mixture and season to taste with salt.
  • Add the coffee oil just before serving. It does not matter if the dressing separates but make sure that the creamy basis and the oil are more or less distributed equally.

Serving suggestions

  • Perfect with components of mackerel, green apple, and almond.
  • Delicious with figs, goat’s cheese, and celery.
  • Goes well with components of chicken, pistachio, and tomato.