MAKES 185ml
• 2 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 2 tbsp maple syrup
• pinch of sea salt
• 100ml olive oil
Whisk the mustard, vinegar, maple syrup and salt together in a bowl until completely smooth, then add the olive oil in a slow steady stream, whisking vigorously at the same time. It should start to emulsify into a thicker homogeneous dressing. Whisk harder if it doesn’t! Alternatively, use a small blender.
MAKES 180ml
• 2 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1/2 garlic clove, peeled and grated
• 120ml olive oil
Whisk the balsamic vinegar, salt, maple syrup, mustard and grated garlic together in a bowl until completely smooth, then add the olive oil in a slow steady stream, whisking vigorously at the same time. It should start to emulsify into a thicker homogeneous dressing. Whisk harder if it doesn’t! Alternatively, use a small blender.
MAKES 100ml
• 1 small 50g tin anchovies in olive oil, drained and chopped
• 1 tbsp capers
• 2 garlic cloves, peeled and grated
• 1 tbsp red wine vinegar
• salt and pepper
• 50ml olive oil
Mix the anchovies, capers, grated garlic, vinegar, salt and pepper together in a bowl with a fork, then add the olive oil and mix.