French-style Incredibly Good Salad DressingFrom pieplate 9 years ago
- vegetable oil--peanut or walnut or hazelnut, perhaps 1/2 c. shopping list
- 1 T. mustard, Dijon-type or grainy shopping list
- salt to taste shopping list
- 2 T. chopped herbs, like parsley, tarragon, basil, depending on what you're putting it on--fresh is better, but dried tarragon works fine shopping list
- 4-6 T. vinegar. I use white balsamic and lemon juice, but others work fine shopping list
How to make it
- Plop the mustard in a bowl that holds no more than 2 c.
- Stirring vigorously with a tea- or tablespoon, add the oil no faster than 1 T. at a time. Do not add more oil until the mustard has absorbed all the previous oil.
- If you are doing this right, the mustard-oil mixture will mount up, just the way mayonnaise does.
- If the emulsion breaks down, start again with some more mustard, and add the mustard-oil mixture bit by bit. It breaks apart if you add oil too much at one time, or if there is just too much oil for the amount of mustard. You can tell if this might happen if the mixture starts to look oily instead of opaque.
- A few T. at a time, add the vinegar, beating it in thoroughly before adding more. Add the herbs, then taste.
- If it doesn't taste right, add salt and taste again. It may need more salt than you expect.
- This is a lot less complicated than it sounds.
- You may not use all the oil or all the vinegar.