Walnut Vinaigrette


2 teaspoons Mustard


1/4 teasp Ground White Pepper

30ml/1fl.oz. Wine Vinegar

30 ml/1fl.oz. Sherry Vinegar

180ml/6fl.oz. Bland Vegetable Oil

90ml/3fl.oz. Walnut Oil

30ml/1fl.oz. Warm Water


1. Place all the ingredients apart from the water in a mixing bowl and whisk until emulsified and thickened.

2. Add the warm water and whisk until blended.

Store in an airtight container in the refrigerator. Serve at room temperature.