- 240ml/8fl.oz. White Wine Vinegar
- 2 teasp Castor Sugar
- 1 teasp Ground Lemon Myrtle
- Salt and Black Pepper
- 480ml/16fl.oz. Olive Oil
1. Place the vinegar, salt and sugar in a saucepan and heat gently, stirring, until the sugar has dissolved.
2. Remove from the heat and add the Lemon Myrtle and Pepper. Allow to cool.
3. Once cold, slowly whisk in the oil.
Shake well before using.
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