Sunday, April 22, 2007

Authentic French Vinaigrette


“Authentic” because my host family in France made this twice a day nearly every day during the six months that I stayed there.

For Tina and Tanya


Mix:
  • 1 generous tablespoon of Dijon mustard with
  • 1 generous tablespoon of vinegar. (I like the red wine and balsamic varieties.)
  • Add 1 tablespoon of olive oil &
  • 2 tablespoons of vegetable oil; stir until emulsified.
Add salt & freshly ground pepper to taste. Sometimes when the mood strikes me I like to add a generous shake of sweet curry powder.

That’s it! This little recipe has served me well over the years. It’s great with shredded carrots or—if you sweeten it up considerably—as a dressing for spinach salad.

1 comment:

Charlotte (Matilda) said...

OK, I like balsamic vinegar, but it makes my stomach hurt. Can you recommend a red wine variety that might be easier on the stomach?