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Tarragon vinaigrette

50 grams

sushi vinegar

50 grams

white wine vinegar

5 grams


2 sprigs


10 drops


3 grams


100 grams

olive oil

100 grams

sunflower oil

Mix the sushi vinegar, the white wine vinegar, the mustard, the leaves from the tarragon, the tabasco and the salt. Now while mixing slowly add the olive oil and the sunflower oil. Let this marinade overnight in your fridge. The next day you can pass the vinaigrette through to a fine sieve and then keep it in your fridge for later. Be sure to mix or shake the bottle before using it.


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