for 5 dl

Stock

1 ½ dl	chicken bouillon
1	shallot, finely chopped
1	garlic clove, finely chopped

Dressing

1	fresh egg yolk
½ tbsp	mustard
½ dl	white balsamic vinegar
1 bunch	coriander, roughly chopped
½ bunch	peppermint, leaves torn off
1 tsp	salt
¼ tsp	pepper
2 ½ dl	sunflower oil

How it's done

Stock

Bring the stock to the boil in a pan. Remove the pan from the heat, add the shallot and garlic, leave to cool.

Dressing

Place the stock, egg yolks and all the other ingredients up to and including the pepper in a measuring cup, puree. Add the oil drop by drop to begin with, then more gradually, stirring constantly. Pour the dressing into a clean bottle, seal tightly.

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