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Coconut Oil Vinaigrette

An ideal vinaigrette recipe to add an exotic sweet and salty touch to your salads!


  • 1 tablespoon of coconut oil
  • 3 to 4 tablespoons of olive oil
  • 1 tablespoon of Dijon mustard
  • 3 tablespoons of malted brewer’s yeast
  • 4 tablespoons of warm water
  • Guérande salt
  • Ground pepper

Preparation of the Coconut Oil Vinaigrette

  1. Coconut oil tends to solidify when the temperature is < 25 C°, heat it in a bain-marie until it liquefies.(Never in the microwave…!)
  2. In a small bowl, mix all the ingredients vigorously. When well emulsified, the oil will not solidify.
  3. Set aside.

# Tip : Prepare your dressing for the week by multiplying the doses by 10. Store in a glass bottle.

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