Mix the herbs, diced onion, garlic and mustard with the chicken stock (or preferably blend) and leave to marinate for a few hours. Then strain through a sieve and mix with the remaining ingredients except the oil. Slowly whisk in the oil at the end. Pour the salad dressing into screw jars and store in the refrigerator.Shake well before use.
Preparation Tip:
Round off the dressing by adding about 3 cl of brandy.
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