- 1 diced shallots
- 100 ml white wine vinegar
- 1 1/2 whole grain mustard
- 1 tsp honey
- 1/2 tsp thyme, chopped
- 300 ml rapeseed oil
Soak the diced shallots in the white wine vinegar for about 10 minutes, this will soften the shallots and infuse their flavour into the vinegar.
Whisk in the mustard. Keep whisking while you pour the oil into the vinegar in a thin stream.
Whisk in the honey and thyme, and season with salt and pepper.