Vegan French Dressing

Ingredients for 1 servings:

• 2 shallots, finely diced
• 1 potato(s), approx. 90 g cooked (floury)
• 8 tbsp rapeseed oil
• 4 tbsp vinegar (Byodo herb vinegar)
• 200 ml vegetable stock
• 1 tsp, stratified locust bean gum (binder from the health food store)
• 2 tsp, leveled Dijon mustard
• 2 tsp, leveled jelly, quince
• 1 pinch of sea salt
• 1 small garlic clove(s), finely grated
• 1 pinch of white pepper from the mill
• 1 tsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

the popular egg-free dressing

Fry the shallots in 1 teaspoon of rapeseed oil until translucent and add to a tall mixing bowl. Peel the potatoes, mash them with a fork, and add them to the bowl. Add the garlic, vinegar, jelly, mustard, locust bean gum, and a little stock and puree with a hand blender until creamy. Gradually add the oil and then the remaining stock and blend until thick and creamy. Season with pepper. If desired, the French dressing can be refined with various herbs. Non-vegans can use a boiled egg yolk instead of the locust bean gum to thicken it. The French dressing will keep in the refrigerator for about a week. It tastes great with potato salad and endive salad with radiccio or lamb’s lettuce.