(You can make this recipe with or without a Thermomix. TM information is in parentheses.)
1. First, combine the vinegar, water, sugar, salt, and vegetable stock in a saucepan and cook for about 5 to 10 minutes over medium heat. Then add the remaining ingredients and stir with a blender for 5 to 8 seconds (10 seconds/5 seconds).
2. Next, pour the vinaigrette into bottles and store it in the refrigerator after cooling. The vinegar preserves it and makes it last for a long time. It tastes great with any leafy salad or raw vegetables.
Well, vinaigrette also makes a great souvenir or a small homemade gift.
I only take 220g of balsamic vinegar and 70g of mustard vinaigrette like in a restaurant in 5 minutes.
