220 g hazelnut oilCombine garlic, mustard, honey and vinegar in a large bowl.
2 cloves garlic, finely chopped
10 g dijon mustard
110 g honey
50 ml chardonnay vinegar (v.agridulco de chardonnay)
Pour in hazelnut oil in a fine stream, whisking continuously to emulsify.
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Very nice blog. If you return to Spain, you should cook something special to us....
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