3 Tbsp fresh blackberry puree
fresh lemon juice (to taste)
1 Tbsp Dijon mustard
3 Tbsp extra virgin olive oil (to taste)
Salt and freshly ground pepper
Directions:
1. If your blackberries are very ripe, sweet, and potent, you can get away using just two tablespoons of puree and add some lemon juice for tartness. My blackberries were not picked at their absolute ripest so they were still on the slightly tart side and I didn't need to add any lemon juice at all. Don't add any acid in the the beginning and just taste as you go.
2. Whisk the blackberry puree and Dijon together to mix, slowly whisk in some extra virgin olive oil until you get the consistency you like.
3. Add lemon juice for additional tartness.
4. Season with some salt and pepper.
No comments:
Post a Comment