Dressings using Derrycamma Rapeseed Oil

Chilli and Lime Dressing
100 ml Derrycamma Rapeseed oil with Chilli
40 ml Lime Juice
1 clove garlic minced
1 teaspoon chilli flakes
1 teaspoon honey
¼ teaspoon salt
A few grinds of black pepper

Put in a screw top jar and shake well. Will keep for a week in the fridge. Always shake before serving.

Balsamic Dressing
50/50 Derrycamma cold pressed rapeseed oil and good balsamic vinegar, crushed clove of garlic and a couple of twists of black pepper. By far the best way to make a great dressing is to put all in a jar and give it a really good shake – stirring with a fork just doesn’t do it.

French Style Vinaigrette


1 Tablespoon red wine vinegar or lemon juice
1-2 teaspoons Dijon mustard
1 medium shallot, minced (2 scallions,minced can be substituted)
1 Tablespoon finely chopped parsley
salt & freshly ground pepper
4 TablespoonsDerrycamma Rapeseed Oil
optional: 1 teaspoon finely chopped tarragon

Pour the vinegar into a shallow soup plate and add the mustard, salt, pepper, parsley and shallot (also tarragon if using). Mix well with a fork. Add the Derrycamma rapeseed oil all at once. Keeping the tines of the fork flat against the bottom of the dish, mix well using a circular motion.

Spicy Salad Dressing
1 small chilli, de-seeded and chopped
1 clove of garlic. Crushed
1 teaspoon chopped ginger
1 tablespoon sugar
1 ½ tablespoon rice vinegar
1 ½ tablespoon lime juice
1 ½ tablespoon Thai fish sauce (nam pla)
1 ½ tablespoon Derrycamma rapeseed oil
1 small onion, finely sliced
Black pepper

Combine all the dressing ingredients in a jar and mix thoroughly

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Derrycamma Farm Castlebellingham Co. Louth

(+353 87 822 3875)


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