“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
- 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.
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.