Preparation

1

Step 1

Place the mustard, honey and elderflower syrup in a bowl and stir until the honey has dissolved. Add white wine vinegar and olive oil and beat in with a hand blender. Season with salt and freshly ground pepper.

2

Step 2

Fill into two WECK juice bottles, each containing 290 ml, close with a preserving ring, glass lid and two preserving clips.

3

Step 3

If stored in the fridge, the vinaigrette will last for about 1 week. Shake vigorously before use.

4

Step 4

Moving on to the containers: WECK juice bottle 290 ml

5

Step 5

You can find more great recipes in jars in our WECK LandJournal editions

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 70.0 g Dijon mustard
  • 20.0 g Honey
  • 80.0 ml Elderflower syrup
  • 100.0 ml White wine vinegar
  • 200.0 ml Olive oil
  • Salt, ground pepper