Cranberry vinaigrette

Ingredients for 1 servings:

• 250 ml water or better vegetable stock
• 250 ml oil
• 150 ml vinegar
• 2 tbsp pumpkin seed oil
• 2 shallots
• 2 tbsp cranberries
• some mustard
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the shallot and measure the ingredients. Mix the mustard with a little oil, then add the water or broth and vinegar. Slowly add the remaining oil (while stirring constantly) until everything is well combined. Top with the pumpkin seed oil. Add the cranberries and diced shallots and season well with salt and pepper. If it’s too tart, add a little honey or sugar, or more cranberries. If it’s lacking acidity, add more mustard or vinegar. Or put all the ingredients in a bowl and mix vigorously with a hand blender. The vinaigrette will then turn green or yellowish, but that’s okay. This method maintains the consistency of the dressing longer than the above method. However, there are differences in taste (in my opinion). The best thing about vinaigrette is that it can be modified in any way you like. Instead of cranberries, you can use strawberries, tomatoes, etc. Instead of water, wine and, and, and – there are no limits to creativity.