Cumberland Dressing

15 min.
working time
easy
vegan

Ingredients

125 g / 4½ oz of redcurrant jelly
100 ml / 3½ fl oz of orange juice
2–3 tbsp of Dijon mustard
5 tbsp of Almond Oil Virgin
sea salt
freshly ground black pepper
Cayenne pepper

 

Place redcurrant jelly, orange juice and mustard in a narrow pot and purée with the blender stick.
Whilst blending, add the Almond Oil gradually until a smooth emulsion has formed. Season with salt, pepper and cayenne pepper.

Used Products

Almond Oil

Virgin
100 ml

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