This is the best Dijon vinaigrette you will ever find. This recipe can be multiplied. Good to have on hand to use on a salad or as a dressing on steamed vegetables. And you can thank master chef Daniel Boulud for this one.
Ingredients
½ clove garlic, peeled and germ removed
½ teaspoon Kosher salt
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Freshly ground black or white pepper, to taste
3 tablespoons peanut oil
1 drop of walnut oil
Preparation
- Put garlic and salt in a small bowl. With the back of a table fork, crush garlic and combine with salt.
- Continuing to use the fork, mix in mustard and red wine vinegar. Season with salt and pepper and then, little by little, add peanut oil, mixing until the vinaigrette is homogeneous. Stir in a touch of walnut oil.
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