Herb Vinaigrette

- Advertisement -

Recipe Image

Lynley Ruck


  • 1 – 2 cloves NZ garlic, peeled
  • 1/4 teaspoon sea salt
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh flat leaf parsley


Place all ingredients into the blender, blend until smooth, refrigerate until needed. Makes over 3/4 cup.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

[homepageimage]Recipe Image[/homepageimage]

[smallimage]Recipe Image[/smallimage]

Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Herb Vinaigrette