French Dressing Vegan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Fry the shallots in 1 teaspoon rapeseed oil until translucent and place in a tall mixing vessel.
- Peel the potatoes, mash them with a fork and place in the container.
- 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.
- If desired, the French dressing can be refined with various herbs.
- Non-vegans can use a boiled egg yolk for thickening instead of the carob gum.
- The French dressing can be kept in the refrigerator for about 1 week.
- It tastes good with potato salad and endive salad with radiccio or lamb`s lettuce.
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