Preparation time: 5 minutes
Cooking time: -

INGREDIENTS - For 1 serve

• 1 half a tablespoon of Martin Pouret Cider Vinegar

• 1 quarter of tablespoon of Martin Pouret Balsamic or Sherry Vinegar

• 1 tablespoon of virgin olive oil

• 1 quarter of teaspoon of M. de Turenne Dijon Mustard

• 1 quarter of teaspoon of Martin Pouret Traditional Orleans Mustard

• Water

• M de Turenne Pink Himalayan Salt, pepper

PREPARATION

Place ingredients in a jar and shake well until combined. Adjust seasoning with salt and pepper to taste and add water to liquify the texture. Let rest for 5 minutes before using.

​

Extra tip: You can swap the Himalayan Salt with Truffle Salt to bring out some extra flavour....

​

Dijon Mustard

Balsamic Vinegar

Traditional Orleans Mustard

Cider Vinegar

Pink Himalayan Salt