I’ve based this french dressing on the Avoca Cafe Kilmacanogue french dressing, we like it with less oil, less sweetness and more vinegar and to veganise it, the honey was replaced with agave nectar.
This recipe takes moments to make and makes just under 3 bottles (depending on size) which can be stored in the fridge for later.
Take 250 ml Sunflower oil, 250 ml olive oil, 250 ml groundnut oil, 300ml red wine vinegar, 3 crushed garlic cloves, 3 tablespoons of grainy mustard and 1 tablespoon of agave nectar. put all the ingredients in a blender and wiz together.
Decant the dressing into bottles and store in the fridge until ready to use, where they will last for several weeks. The bottles will probably want a good shake just before using, as the oil will separate from the vinegar.
ingredients 
them them together 
bottle for later
To use, simply make a salad of your choice, and just before serving (adding the dressing too early could make the salad limp), shake the bottle of dressing and pour as much or as little over the salad and toss to coat everything with the dressing. Serve.
French Dressing
Equipment
- 3 empty vinegar or olive oil bottles with caps
- blender
Ingredients
- 250 ml Olive oil
- 250 ml Sunflower oil
- 250 ml Groundnut oil
- 300 ml Red wine vinegar
- 3 tbsp grainy french mustard
- 3 cloves of garlic
- 1 tbsp Agave nectar
Method
- Take Sunflower oil, olive oil, groundnut oil, red wine vinegar, crushed garlic cloves, grainy mustard and the agave nectar. Put all the ingredients in a blender and wiz together.
- Decant the dressing into bottles and store in the fridge until ready to use, where they will last for several weeks. The bottles will probably want a good shake just before using, as the oil will separate from the vinegar.
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).