300 ml Extra virgin olive oil; (10
-oz)
300 ml Ground-nut oil; (10 oz)
25 ml Balsamic vinegar; (1 oz)
1 bn Fresh basil
1/2 bn Fresh tarragon
3 Fresh thyme sprigs; up to 4
12 Black peppercorns
3 Shallots; finely chopped
2 cl Garlic; crushed
1 Bay leaf
1 ts Coarse sea salt
Warm the olive and ground-nut oil together. Place all the remaining
ingredients into a 750 ml / 1-1/4 pint bottle. Pour the oil into the
bottle and close with a cork or screw top. For the best results,
leave to marinate for a week which will allow all the flavours to
enhance the oils. To help the dressing along, shake the bottle once a
day. Taste for seasoning before using.
Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
