- 2 tablespoons of vinegar
- ½ lemonjuice
- 1 teaspoon of honey
- 1 teaspoon of Dijon mustard
- 70 ml of olive oil
- freshly ground black pepper
2 tablespoons of vinegarand lemon juice in a bowl.
1 teaspoon of honeyand 1 teaspoon of mustardto the bowl and mix well.
- Slowly pour
70 ml of olive oilwhile whisking continuously to create an emulsion.
- Season with and black pepper as your
Notes & tips
This recipe is based on Vlad Piskunov’s book “Russian cuisine: the best of last 500 years”.