Ingredients:
- 2 medium sized shallots (skin off and quartered)
- 15g Dijon mustard
- 10g grainy Dijon mustard
- 10g honey
- 70g malt vinegar or apple cider vinegar
- 30g Godspeed Brewery’s Yuzu Saison beer
- 420g sunflower oil or any other neutral oil (i.e. canola, vegetable)
- salt and pepper to taste
Method of preparation:
Start with a wide mouth mason jar or one litre deli container. Add the shallots, mustard, honey, vinegar, beer, and a pinch or two of salt and pepper.
Blitz the ingredients with an immersion blender.
Once the ingredients are blitzed, begin the emulsification process by slowly but consistently pouring your oil into the container while the blender is on.
By the time all the oil is gone you should have a lovely vinaigrette. Check your seasoning and add more of any ingredient to your desired taste and acidity levels.
When using this vinaigrette on a salad, I still tend to season the salad with a little bit of extra salt and pepper.
If you wish, you can omit the beer and change the vinegar or add herbs to make any kind of vinaigrette you choose. But the basics are the shallots, mustard, honey, vinegar, and a neutral oil.
