This whisked dressing is great over a potato salad or as a side dish with grilled asparagus. It can also be used to add flavor to ingredients such as tofu, tempeh, mushrooms, or even steamed vegetables. Yield: about 25 cl
Whisk together the Dijon mustard, fruit paste, shallot, vinegar, black pepper, garlic, tarragon and nutritional yeast. Thin slightly with a splash of orange juice if you think the dressing is too thick. (Tip: use a jar with a lid to make the dressing by combining everything in the jar, fastening the lid and vigorously shaking to create an emulsion).
Watch Jack McNulty’s step-by-step video instructions