Ingredients
- 2tbsp potato flour
- 1/2 tsp xanthan gum
- 4 tbsp water
- 1/4 tsp dijon mustard (gluten and wheat free)
- 120ml olive oil
- 1tbsp lemon juice
- 1tsp white wine vinegar
- 1/2 tsp caster sugar
- salt and white pepper
Method
- Mix the potato flour, gum and water in a food processor until it is white and peaking.
- Then beat in the mustard, measure the oil in a jug and with the machine running trickle the oil in a thin gradual stream. I found it was really runny at first but it does thicken.
- When you have added about 3/4 of the oil add the lemon juice and vinegar and then add the last of the oil in a faster stream.
- Taste and add more salt if needed.
