Public recipe with member extras
Camel Milk Vinaigrette
A creamy vinaigrette built by emulsifying camel milk into a classic oil-and-vinegar base.
Sauces, Dressings & Marinades · Everyday Salad Dressing · Roasted Vegetable Finish
What you need
Ingredients
- 1/4 cup Camel Milk
- 2 tbsp Dijon Mustard
- 3 tbsp Red Wine Vinegar
- 2/3 cup Olive Oil
- 1 tsp Honey
- Salt and Pepper, to taste
Method
Instructions
- Whisk the camel milk, Dijon, and vinegar together until combined.
- With a whisk running, slowly drizzle in the olive oil to emulsify.
- Whisk in the honey.
- Season with salt and pepper.
- Shake or whisk again before each use; use within 5 days.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.
Keep cooking
