Balsamic vinegar vinaigrette
Recipe by Justin van den Berg, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
2.5 |
dl |
balsamic vinegar |
|
1 |
tbsp |
mustard |
|
1 |
tbsp |
honey |
|
30 |
g |
shallots |
|
7.5 |
dl |
olive oil |
|
70 |
g |
egg yolks |
|
|
|
black pepper |
|
10 |
g |
salt |
Preparation method
- Mix all the ingredients, except for the olive oil, in a planet mixer.
- Add the olive oil, drop by drop, while the planet mixer is on.
Serving suggestions
- To dress a salad, e.g. with lamb's ham, artichoke, tomato and red onion.