From the kitchen
Camel Milk Vinaigrette
A creamy vinaigrette built by emulsifying camel milk into a classic oil-and-vinegar base.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/4 cup pasteurized camel milk
- 2 tbsp Dijon mustard
- 3 tbsp red-wine vinegar
- 2/3 cup mild olive oil
- 1 tsp honey
- 1/4 tsp fine salt
- 1/4 tsp black pepper
Method
- Whisk Dijon, honey and vinegar until smooth.
- Whisk in cold milk gradually.
- Drizzle oil into the bowl in a thin stream while whisking continuously, until evenly blended.
- Add salt and pepper, then taste with a leaf of the salad you will dress.
- Refrigerate covered until serving; shake or whisk again before use.
Cook with confidence
Before you start
Before you start
Use a large enough bowl to whisk comfortably. The emulsion can relax during storage; reshaking is expected. Adding vinegar gradually limits abrupt acid contact with the milk.
Serving and keeping
Refrigerate covered for up to 3 days. Stir before each use. Keep leftover dressed salad separate from the unused dressing.
Drizzle the Oil Slowly
Begin almost drop by drop while whisking. Once the emulsion visibly thickens, increase to a thin steady stream. Dumping in 2/3 cup oil at once produces a broken dressing.
Honey Belongs in the Initial Base
Whisk the teaspoon honey with Dijon and vinegar before adding milk and oil, as in the method. Dissolving it early avoids sweet streaks. It rounds the vinegar without turning this into a sweet dressing; taste on a salad leaf before adding more.
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