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Stevens "hemmelige" salatdressing

Laus Sørensen
If you've ever visited the now defunct restaurant U Emy Destinnove in Prague and had a salad with your meal, you've probably begged Chef Steven Trumpfheller for the recipe afterwards.
Nu, hvor restauranten ikke findes længere, tør jeg godt afsløre den. Steven tilgiver mig uden tvivl :-)
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Prep Time 10 mins
Total Time 10 mins
Course Salads, Side dishes
Cuisine international

Udstyr

  • Optional immersion blender

Ingredients
  

Large portion

  • 1 cloves of crushed garlic Et halvt fed eller et lille fed - ellers kan det tage over
  • 1 sprig thyme (leaves only)
  • 1 tsp Dijon mustard
  • 2 tbsp honey
  • 1 dl white balsamic vinegar or apple cider vinegar
  • 2 dl extra virgin olive oil
  • OPTIONAL. ½ egg yolk
  • salt and pepper white pepper preferred

Smaller portion

  • ½ tsp garlic powder
  • 1 tsp Dried thyme or herbes de Provence
  • ½ tsp Dijon mustard
  • 1 tbsp honey
  • ½ dl white balsamic vinegar or apple cider vinegar
  • 1 dl extra virgin olive oil
  • salt and pepper white pepper preferred

Method
 

  • Whisk all ingredients together. Preferably with an immersion blender
  • If you add eggs, it's definitely best to use the immersion blender. It gives a velvety smooth consistency
  • If the dressing is egg-free, it will keep for a long time in the fridge. Take it out well in advance, as olive oil usually becomes very thick when cold.