DIY Vinaigrette Sage & Lemon

Vinaigrette with a bite

It will taste even better with sage. That's what they thought at Pineut when they were working on this vinaigrette. Because the earthy bittersweet taste with hints of eucalyptus, lemon and mint, would combine perfectly with turmeric and garlic. Drizzle this vinaigrette over grilled vegetables or a (pasta) salad and you’ll hear the sound of the Mediterranean.

Sounds delicious, but what is Vinaigrette?

As Italian as the ingredients are, vinaigrette is French. Oui, oui, it's a classic French dressing for la salade. A mixture of oil and vinegar in the ratio 3 to 1. Normally flavoured with salt, pepper or garden herbs. But they do things slightly differently at Pineut. The mix of (Italian) herbs, spices and vegetables make the vinaigrettes extra-ordinary.

How to make it?

1. Using a measuring cup, measure the olive oil and balsamic vinegar.

2. Add this and a teaspoon of honey to the bottle.

3. Shake the bottle well and let it infuse for at least 1 week.

4. After 1 week the vinaigrette is ready, you don’t have to filter it.

Ingredients: mustard seed, dried sage, dried lemon peel, dried garlic, black pepper and turmeric granulate

Add yourself: extra virgin olive oil, white wine vinegar and a teaspoon of honey