French dressing

Method

Put the mustard, cider vinegar, garlic, thyme leaves and lemon juice into a food processor and blitz to combine.

With the motor running, trickle in the olive or rapeseed oil through the feeder tube, followed by the water. Blend until the dressing is fully emulsified. Season with sea salt and pepper to taste.

The dressing will keep in a sealed clean jar in the fridge for up to a month. You’ll need to shake it to re-emulsify before using.

Swaps

For a feistier dressing, use English rather than Dijon mustard. If you fancy a dressing with a nice aniseed hint, swap the thyme with tarragon.