Gastronomixs

Citrus dressing

This dressing appeals to all taste sensations: salty, sweet, sour and bitter. It can therefore be used in many cold and hot dishes. The dressing can also be thickened slightly with a teaspoon of plain mustard.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Citrus dressing

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Ingredients

75

g

sushi vinegar

75

g

Chardonnay vinegar

250

g

olive oil

As needed:

 

zest of various citrus fruits

As needed:

a few twists

black pepper

Preparation method

  • Mix the sushi vinegar with the Chardonnay vinegar, the citrus zest and the pepper.
  • Emulsify the oil in the vinegar mixture.

Serving suggestions

  • As a dressing with a white fish dish such as sea bass or squid.
  • Vary by using sherry vinegar instead of Chardonnay vinegar for a tangier result.

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