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Champagne Vinaigrette and 4.9 (65) Recipe information Yield Makes 3/4 cup Ingredients 1 garlic clove, finely chopped 2 tablespoons dijon Mustard 1/4 cup champagne vinegar 2 tablespoons fresh lemon juice 2 tablespoons honey 2 or 3 dashes hot sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil Preparation Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl
Because its totally submerged in the hot oil, the skin becomes evenly crispy and gorgeously browned, and the meat cooks through in just three to four minutes per pound
Composition & care Main fabric: 100% polyester Embroidery: 100% viscose Regular cycle 30 Do not bleach Do not tumble dry Iron at a maximum temperature of 110C without steam Do not dry clean Discover all our care advice to prolong the life of your Maje pieces, season after season
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