Peppercorn and Rosemary Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This tastes wonderful on grilled meats and fish. This will keep for up to a week in the refridgerator. Ingredients:
3 sprigs rosemary |
9 tablespoons extra virgin olive oil |
2 garlic cloves, finely diced |
1 tablespoon pink peppercorns or 1 tablespoon black peppercorns, crushed |
3 tablespoons sherry wine vinegar |
2 shallots, finely diced |
2 bay leaves |
Directions:
1. Pick the rosemary leaves off the stalks and chop roughly. Keep the stalks. Put 3 tablespoons of the oil in a pan over a low heat. Add the rosemary and allow it to soften in the oil. Add the garlic, crushed peppercorns and remaining oil. Turn the heat off and leave to cool.
2. Whisk the vinegar into the shallots and keep whisking as you add the oil, with all the bits.
3. Pour into an airtight jar and submerge the bay leaves and rosemary branches. Keep for up to a week.
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