Orange Vinaigrettedressings, salads, sauces 2 tablespoon fresh orange juice 1 teaspoon mild mustard 100 ml olive oil 1 salt and pepper Mix the orange juice into the mustard and season with salt and pepper. Stir in the olive oil gradually, stirring thoroughly all the time, until the mixture amalgamates. Leave to stand for a while before using, to allow the flavours to blend. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias |
