An Excellent Version of French Dressing

Preparation info

  • Difficulty


  • About

    ¼ cup

    , enough for a salad for two.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • ½ clove garlic
  • Salt
  • ½ to 1 tablespoon wine vinegar
  • ½ teaspoon prepared mustard, preferably Düsseldorf or Dijon available in this country (see note below)
  • 2 drops Tabasco sauce
  • 3 tablespoons peanut oil, olive oil, or a combination of both


Chop the garlic with the salt until it is almost a paste and add it to a salad bowl or mixing bowl. Stir in the remaining ingredients, using a wire whisk, until well blended.