Sauce vinaigrette

French dressing

Preparation info
  • Makes about

    400 ml

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

Ingredients

  • 50 g ( oz/3 tbsp) Dijon mustard
  • 50

Method

In a small bowl, whisk the mustard with the vinegars, garlic and a little seasoning. Pour over the oil in a thin, slow drizzle, whisking constantly until the vinaigrette becomes thick and emulsified. Transfer to a jar or airtight container and keep in the refrigerator. It will keep for up to a week.