Our classic vinaigrette recipe of Dijon, garlic, herbs and Extra Virgin Olive Oil.
Our twist on a classic vinaigrette this is made from Extra Virgin Olive Oil and white wine vinegar infused with garlic and Herbes de Provence. For a thicker, mayonnaise style try whisking it into beaten egg with a spoonful of Dijon– if you’re really daring then try using the mix to make a Mustard and Herb omelette. Tried it, liked it.
Ingredients: Extra Virgin Olive Oil 52%, Grape Vinegar (SULPHITES), Herbs de Provence 7%, Dijon MUSTARD 5% (Water, MUSTARD Seeds, Vinegar, Salt, Preservative: BISULPHITE ), Sugar, Salt, Garlic, Pepper
Nutritional Information Per 100g: Energy (KJ) 2091, Energy (KCal) 508, Fat: 53g, of which saturates 7g, Carbohydrates 6g, of which sugars 4g, Protein 1g, Salt 4g.
From our resident Chef, Brett Sutton of famed gastropub The White Post
"This is a classic dressing with a good acidic hit with a classic mix of herbes de provence, ideal for dressing simple leafy salads.
"But try chargrilling some vegetables then dressing whilst warm to absorb. Because of its acidic values this is great for cutting through fattier meats like rib eye, fatty lamb or pork."
Glass Bottle (290g), Steel Lid (5g)
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