Vinaigrette in stock – fresh, creamy and always on hand!

– 220g crème fraîche
– 70g medium-strength mustard
– 15g vegetable stock powder
– 2 tbsp cider vinegar
– 1 tbsp honey
– 3 tbsp olive oil
– 1 tsp lemon juice
– 1/2 tsp salt
– 1/2 tsp sugar – 1/2 tsp
freshly ground black pepper
– 1 small shallot, finely chopped
– 1 bunch chives, finely chopped

Preparation