Equipment
- Cutting Board
- Knife
- Bowl
Ingredients
- 75 gram Wild Garlic
- 25 gram Parsley
- 50 gram Capers
- 50 gram Cornichons
- 1 pcs. Shallots
- 50 gram Dijon Mustard coarse
- 42 gram Honey up to 3 tbsp. to taste, or syrup
- 184 gram Oil up to 3 dl - good oil, e.g. olive oil or rapeseed oil
Instructions
- 1. All vegetables and herbs are chopped relatively finely. 2. Mustard, vinegar, and honey are mixed together with the chopped herbs and vegetables. 3. Stir in oil a little at a time until you get the consistency you desire. 4. Finally, season with salt and pepper.