French Dressing Vegan

Summary

Ingredients

• 2 shallot (s), finely diced
• 1 potato (s), about 90 g cooked (floury)
• 8 tablespoon rapeseed oil
• 4 tablespoon vinegar, (herb vinegar Byodo)
• 200 ml vegetable stock
• 1 teaspoon, leveled carob gum, (binding agent from the health food store)
• 2 teaspoons, cut Dijon mustard
• 2 teaspoons, leveled jelly, quince
• 1 pinch (s) sea salt
• 1 small clove garlic, finely grated
• 1 pinch (s) white pepper from the mill
• 1 teaspoon rapeseed oil

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Instructions

1. Fry the shallots in 1 teaspoon rapeseed oil until translucent and place in a tall mixing vessel.
2. Peel the potatoes, mash them with a fork and place in the container.
3. Add the garlic, vinegar, jelly, mustard, locust bean gum and some broth and puree with a hand blender until creamy. Gradually add the oil and then the rest of the broth and mix until a thick, creamy consistency is obtained. Season to taste with pepper.
4. If desired, the French dressing can be refined with various herbs.
5. Non-vegans can use a boiled egg yolk for thickening instead of the carob gum.
6. The French dressing can be kept in the refrigerator for about 1 week.
7. It tastes good with potato salad and endive salad with radiccio or lamb`s lettuce.