VINAIGRETTE BASE – 2 – – ¼ tamari (60ml), red wine vinegar, Dijon-style mustard, ¼ neutral oil (60ml), ¾ extra-virgin olive oil (180ml), Place the tamari, the vinegar, and the mustard in a medium-sized bowl and whisk until combined. Slowly whisk in the oils until they’re emulsified. Your vinaigrette is likely to be quite thick; if it is too thick for your liking, whisk in some warm water. Taste for seasoning and adjust accordingly.; – [/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.