Summary

Ingredients

• 250 ml water or, better, vegetable broth
• 250 ml oil
• 150 ml vinegar
• 2 tablespoon pumpkin seed oil
• 2 shallot (s)
• 2 tablespoon cranberries
• some mustard
• salt and pepper

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Instructions

1. Cut the shallot into small cubes and measure the ingredients. Mix the mustard with a little oil, then add water or broth and vinegar. Slowly add the rest of the oil (stirring constantly) until everything has combined well. Add the pumpkin seed oil as a topping.
2. Add the cranberries and the shallot cubes and season well with salt and pepper. If it`s too sour, add a little honey or sugar or more cranberries. If acid is missing, help with mustard or vinegar.
3. Or put all the ingredients in a container and stir vigorously with the magic wand - the vinaigrette will then turn green or yellowish, but that`s not a bad thing. With this type of preparation, the consistency of the dressing is retained longer than with the other type of preparation. In terms of taste, however, there are (in my opinion) differences.
4. The best thing about the vinaigrette is that it can be changed as desired. Instead of cranberries, strawberries, tomatoes can be used. Instead of water, wine and, and, and - there are no limits to creativity.