Vigraigrette with peanut and olive oil

Ingredients

Preparation

1. Slightly reduce the meat juices with the two vinegars.
2. Then whisk in the olive oil and roasted peanut oil.
3. Season with salt and pepper.
4. Serve with an early vegetable salad, cooked separately…

Oils to make the recipe

ABEL 1898

Fine sunflower oil

From 4 €^{Including tax}

These recipes might interest you

Oven-roasted potatoes with rosemary

See the recipe

Rigatoni chia oil & arugula

See the recipe

Lentil and Feta Salad

See the recipe