Peppercorn and Rosemary Vinaigrette

1. 1

   Pick the rosemary leaves off the stalks and chop roughly.

2. 2

   Keep the stalks.

3. 3

   Put 3 tablespoons of the oil in a pan over a low heat.

4. 4

   Add the rosemary and allow it to soften in the oil.

5. 5

   Add the garlic, crushed peppercorns and remaining oil.

6. 6

   Turn the heat off and leave to cool.

7. 7

   Whisk the vinegar into the shallots and keep whisking as you add the oil, with all the bits.

8. 8

   Pour into an airtight jar and submerge the bay leaves and rosemary branches.

9. 9

   Keep for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.