Black tea vinaigrette with walnut oil

4 servings

5 minutes

Vinaigrette made from black tea and walnut oil is a refined sauce that combines the bitterness of black tea, the spiciness of Dijon mustard, and the tenderness of walnut oil. Its origins trace back to European cuisine, where unusual flavor combinations are valued. The light acidity of white wine vinegar perfectly highlights the nutty notes, while freshly ground black pepper and salt balance the aroma. This vinaigrette is excellent for dressing salads with greens, root vegetables, or even cold meat appetizers. It not only enhances the flavors of the ingredients but also adds sophistication to any dish. Its simplicity in preparation makes it accessible even for novice cooks, while its unusual composition is a true find for gourmets.

Energy value per serving

• Calories: 94.8
• Proteins: 0.7g
• Fats: 9.6g
• Carbohydrates: 2.1g

Ingredients

• White wine vinegar: 2 tbsp
• Walnut oil: 2 tbsp
• Black tea: 3 tbsp
• Shallots: 1 head
• Salt: to taste
• Dijon mustard: 2 tsp
• Freshly ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. In a jar with a lid, mix chilled tea, vinegar, walnut oil, minced shallot, mustard, and a little salt and pepper.

   Required ingredients:

   • Black tea: 3 tablespoons
   • White wine vinegar: 2 tablespoons
   • Walnut oil: 2 tablespoons
   • Shallots: 1 head
   • Dijon mustard: 2 teaspoons
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

3. Close with a lid.

4. Good shake.