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VINAIGRETTE AU CITRON ET
A LA MOUTARDE DE DIJON
Pour env. 200 ml
Ingrédients
1 citron, coupé en deux
1 orange, coupée en deux
3 cs (60 ml) d’huile d’olive
2 cs de moutarde de Dijon
1 cs de moutarde à l’ancienne
1 cc de sucre
sel de mer et poivre noir fraîchement
moulu pour assaisonner
Préparation
1. Pressez le jus du citron et de l’orange
dans un grand récipient avec le
presse-agrume.
2. Ajoutez les autres ingrédients et mé-
langez jusqu’à obtention d’une con-
sistance homogène. Assaisonnez avec
le sel et le poivre.
3. Peut-être conservé au réfrigérateur
pendant max. 2 jours.
MAYONNAISE AU CITRON
VERT ET AU WASABI
Pour env. 125 ml (½ tasse)
Ingrédients
2 citrons verts, coupés en deux
3 cs de mayonnaise japonaise
kewpie
2 cc de pâte de wasabi
2 cc de sucre
2 cc de sel de mer
60 ml (¼ de tasse) d’huile de riz ou
d’huile de pépins de raisins
poivre noir fraîchement moulu,
à souhait
Préparation
1. Pressez le jus des citrons verts dans un
grand récipient avec le presse-agrume.
2. Ajoutez la mayonnaise, la pâte de wa-
sabi, le sucre et le sel et mélangez
avec un fouet jusqu’à obtention d’une
consistance homogène. Ajoutez
l’huile goutte à goutte et continuez de
fouetter jusqu’à obtention d’une con-
sistance moelleuse. Assaisonnez avec
le sel et le poivre.
3. Peut-être conservé au réfrigérateur
pendant max. 2 jours.
Remarque
La mayonnaise japonaise kewpie est
disponible dans les rayons asiatiques
des supermarchés.
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