UKTV recipes
Mark Sargeant
Mark Sargeant from Market Kitchen
Mark Sargeant uses a blender to emulsify his classic French vinaigrette

 

Mark's salad vinaigrette

Method
 
1. Blend all ingredients together with a hand blender then pour through a funnel into a bottle.

2. Tightly screw a lid on the bottle and shake vigorously. Store for up to a month in cool, dry conditions. Shake again before serving.

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easy
 
Serves: Makes 400ml
quickcook
Prep: 5 min
 
 

Ingredients

 300ml Olive oil
100ml white wine vinegar
1/2 lemon, juice only
salt and pepper

 

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