Culinary By Lulu

DIRECTIONS

• In a blender add the mint, dijon mustard, lemon juice, vinegar, salt and pepper.

• Start the blender on low and blend until smooth.

• Slowly add the olive oil until is smooth and emulsified. (if the oil is added too fast it will
cause the vinaigrette to separate after refrigerated)

• Add ice water until achieving desired consistency and finish seasoning with salt and pepper

The story behind the making:

This vinaigrette was created as we call it in the kitchen “on the fly” after a client asked if we
had a dressing that was light and fresh, I said of course we do, please take a sit and I will bring
it to you (obviously we didn’t have one at the time).

I realized I had about 3 min to make a vinaigrette that was fresh and delicious. As I looked
around grabbing what I had on hand at that moment and blending it, I realized it was getting
quite hot as I was pushing my blender to go faster (and let’s be honest, no one likes a hot
dressing in their salad), my solution was to add ice water to it and it not only cooled it down
but it gave me the perfect consistency. I tasted the final product and I was amazed of how
good it was.

Proud of myself and actually surprised I walked into the dinning room and I offered the
vinaigrette to the requesting client and said here you go ma’am this is our “house mint
dressing”, I ran back to the kitchen and wrote it down before I would forget and we have
been making it every week since that day.