Amanda Laird: Tarragon and Raspberry vinaigrettes

Tarragon and Raspberry vinaigrettes. Photo / Babiche Martens

Tarragon vinaigrette

Makes approximately 1 cups

½ tsp salt
1 Tbs fresh tarragon, finely chopped
1 tsp Dijon mustard
3 Tbs honeygar
300ml olive oil
1 Tbs water

1 Put the salt into a bowl, add the tarragon and mustard. Mix together.

2 Whisk in the honeygar, oil and water until the vinaigrette emulsifies. Check for seasoning. Pour into a bottle, seal and refrigerate.

Raspberry vinaigrette

Makes approximately 1 cups

1 clove garlic
1/2 tsp salt
1/4 cup macadamia nuts, roasted
1 tsp wholegrain mustard
3 Tbs raspberry vinegar
250ml macadamia oil
1 Tbs water

1 Peel and finely chop the garlic. Make a paste with the salt by using the flat of your knife or a pestle and mortar.

2 Finely chop the macadamia nuts and add to a bowl with the garlic. Add the mustard then whisk in the vinegar, oil and water until the vinaigrette emulsifies. Check for seasoning. Pour into a bottle or jar, seal and refrigerate.