Mustard and lemon dressing
Olive oil provides monounsaturated fats, while fresh acidity and gentle heat make this dressing light and versatile. Whisking binds the oil with the watery phase into a smooth emulsion.
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Inventory: Mixer
541
Servings: 4 (1 serving ≈ 18 gram)
Digestion time: 2 hour
Finely chop garlic (5 g).
Squeeze the juice from lemon (15 g) and mix it with mustard (5 g) without sugar, garlic, and table salt (2 g).
Pour in olive oil (45 g) in a thin stream, whisking constantly until the dressing is smooth.
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