Herb Vinaigrette

A sour herb sauce which goes amazingly well with fatty meats, lamb and as a salad dressing. Serve it with roast vegetables or as a vegetable dipping sauce.


  • 1 shallot onion
  • 40gr fresh parsley
  • 20gr fresh basil
  • 30gr fresh chives
  • 70gr (gram, not ml) sunflower or light olive oil
  • 100gr vinegar
  • 1 tsp Dijon mustard


Chop the shallot finely.
Place the shallot, parsley, basil, chives, oil and mustard in a blender. Blend until smooth.
Stir in the vinegar and blend to combine.