SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 7 (Emulsions and Dressings)

Olive oil, rapeseed oil, white wine vinegar or cider vinegar (vinegars, not wine), lemon, Dijon mustard, honey, natural yogurt, fresh parsley, chives or mint, garlic, tahini, cold water, flaked sea salt, black pepper, a jam jar with a lid and a small whisk.

A simple vinaigrette (4 portions)
[ ] 6 tbsp olive or rapeseed oil
[ ] 2 tbsp white wine vinegar, cider vinegar or lemon juice
[ ] 1 tsp Dijon mustard (optional)
[ ] 1 pinch flaked sea salt
[ ] 1 pinch sugar

A mustard dressing (4 portions)
[ ] 1 tbsp Dijon mustard
[ ] 1 tsp honey
[ ] 2 tbsp cider vinegar or lemon juice
[ ] 6 tbsp rapeseed or olive oil
[ ] 1 tbsp cold water
[ ] 1 pinch flaked sea salt

A yogurt and herb dressing (4 portions)
[ ] 150 g natural yogurt
[ ] 1 tbsp olive oil
[ ] 1 tbsp lemon juice
[ ] 2 tbsp chopped parsley, chives or mint
[ ] 1 small garlic clove, grated
[ ] 1 pinch flaked sea salt

A tahini sauce (6 portions)
[ ] 4 tbsp tahini
[ ] 3 tbsp lemon juice
[ ] 1 small garlic clove, grated
[ ] 4 tbsp cold water, plus more if needed
[ ] 1 pinch flaked sea salt

For the experiments
[ ] Extra mustard
[ ] Extra oil (about 100 ml)
[ ] A clean jam jar