Citronnette
A Lemon and Mustard Vinaigrette
Preparation info
Difficulty
Easy
Appears in
The Cuisine of the Sun
Published 1990
This is a lovely sauce to use with broiled fish or on delicate lettuce or a tender boiled artichoke.
Ingredients
1 teaspoon - juice of
1 6 tablespoons - freshly ground black pepper
½ teaspoon
Method
Place the mustard in a bowl and slowly beat in the lemon juice and then the oil until smooth. Add pepper, coriander, and salt, stirring constantly.
© 1990 Mireille Johnston estate. All rights reserved.