Vinagreta de limón (Lemon vinaigrette)
This recipe has been translated and the Spanish original can be found at Gastronomía&Cía
- 50 g Dijon mustard - preferably the white wine version
- 30 ml lemon juice
- 10 ml sherry vinegar
- 25 ml water
- 25 ml peanut oil
- 50 ml extra virgin olive oil
- Thoroughly mix the mustard, lemon juice, vinegar and water.
- Slowly add the peanut oil and then the olive oil until the whole thing has emulsified.
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