- chopped shallots
2 tablespoons
- ginger powder
1 teaspoon
- chopped chervil
2 tablespoons
- flat-leaf parsley (single), chopped
2 tablespoons
- chopped tarragon
1 tablespoon
- chopped dill
1 tablespoon
- chopped chives
2 tablespoons
- bay leaf powder
1 teaspoon
- fresh thyme leaves
1 tablespoon
- chopped fresh cilantro
1 tablespoon
- Sherry vinegar
15 cl
- balsamic vinegar
15 cl
- old wine vinegar
15 cl
- olive oil
30 cl
- hazelnut oil
25 cl
- salt, ground pepper
- Preparation time:15 minutes
Once all the herbs have been chopped, put in the blender with the vinegars, salt and pepper oils.
Mix.
Two solutions are available to you, we pass through the strainer, or we keep as is.
This powerfully flavored vinaigrette will happily accompany your salads and raw vegetables.
Culinary Ideas from Chef Hubert
