10ml Dijon mustard
1,2ml salt
30ml red wine vinegar
80ml olive oil
Add the mustard, salt and vinegar to a small bowl and whisk together.
Drizzle in the oil while continuously whisking.
Keep the leftover dressing in the refrigerator for 3-4 days.
This recipe yields about 200ml of dressing and can be kept in the refrigerator for 3 days.
15ml honey
60ml apple cider vinegar
125ml oil
45ml greek yoghurt
the juice of half a lemon
Add the honey and vinegar to a small bowl and whisk together.
Drizzle in the oil, a little at a time while whisking continuously until all the oil has been incorporated.
Add the yoghurt and whisk until amalgamated.
Finally add the lemon juice and season the dressing with salt.
Keep unused dressing in a glass jar in the refrigerator.
When onion is caramelised to perfection it has a rich flavour and makes a great accompaniment to cold meats, patés, terrines and even a base for savoury tarts. This recipe yields about 500ml of caramelised onions that will keep for 2-3 days in the refrigerator.
30ml butter
15ml vegetable oil
5 large onions, sliced
a pinch of salt
30ml brown sugar
45ml balsamic vinegar
Heat the butter and oil in a large frying pan over low heat.
Add the sliced onions and a generous pinch of salt and cook for 20 minutes. Stir the onions once or twice to prevent them from catching but not too often as it will prevent the caramelisation process.
Add the sugar and balsamic once the onions are soft and golden in colour.
Cook over a low heat for another 10-15 minutes.
Stir occasionally until the onions are sticky and caramelised.
My Whisk and I 