We always seem to end up with more herbs than we need. Turning them into this tangy vinaigrette not only creates an easy way to incorporate them into a range of dishes, it also extends the shelf life way beyond what the veggie drawer can offer. Change the herbs to suit what you are cooking: try basil with summer salads and cheese, mint with lamb or Greek dishes, dill with fish, rosemary with roast vegetables, coriander with Mexican or Thai food, and marjoram with rich meats.
Makes 1 Cup
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Olive oil or Macadamia oil
Vinegar (White wine vinegar, Red wine vinegar,
Dijon mustard
Fine salt
Method
This recipe can be found on page 168 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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