Ingredients
- 4 shallots (finely minced)
- 4 oranges
- 1 sorrel
- 1/4 onion (red)
- 180 ml olive oil
- 36 gr pine nuts
- 18 gr chives (chopped)
- 16 ml dry mustard
- 5 gr parsley (chopped)
- 3 gr salt
- 3 gr black pepper
drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by quarter or half if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts.
