Zest and juice of ½ lemon (or 1 tablespoon wine vinegar)
100-150ml tinned fish oil (adjust with extra-virgin olive oil if needed)
Salt and black pepper to taste
Step-By-Step Instructions:
Prepare the Base: In a bowl, whisk together the egg, wholegrain mustard, minced garlic, and lemon zest and juice (or wine vinegar).
Emulsify: Slowly drizzle in the tinned fish oil while whisking continuously until the mixture becomes creamy. Adjust with extra-virgin olive oil if the flavor is too strong.
Season: Add salt and black pepper to taste, ensuring the flavors are balanced and enjoyable.
Serve: Use immediately over salads like Caesar or potato salads for a boost of umami flavor.
Directions:
This dressing can be kept in an airtight container in the fridge for up to one week.
Shake well before each use.
Nutrition Facts:
Tinned fish oil adds omega-3 fats, beneficial for heart health and overall well-being.
The dressing provides essential nutrients from the egg, mustard, garlic, and lemon.
Reviews:
“Transformed my salads! The fish oil adds a unique richness that’s satisfying.” – Sarah
“Great way to use up canned fish oil. Makes a creamy dressing perfect for summer salads.” – John
Community Tips and Praise:
Experiment with different types of tinned fish oils for varied flavors.
Mix in Greek yogurt or sour cream for a tangy twist.
