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Kara Rosenlund Stylist

The Basics

© Christopher Baker
I can feel spring coming in the air as I feel the yearning to eat and entertain outdoors once again; here is one of the simplest additions to elevate any entertaining occasion in any season – a basic vinaigrette from Skye Gyngell’s ‘A Year in my Kitchen’.
vR x
1 tbsp Dijon mustard
1 tbsp sherry vinegar
sea salt and freshly ground black pepper
200ml extra virgin olive oil
juice of 1/2 lemon
Put the mustard and sherry vinegar into a bowl and add a generous pinch of sea salt and pepper. Stand the bowl on a cloth to keep it steady, then gradually whisk in the extra virgin olive oil to emulsify. Lastly, squeeze in the lemon juice and whisk to combine. Check the seasoning and set aside until ready.


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