Sauce à la Moutarde

A Good Vinaigrette with Mustard and Herbs

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is served with cold meat, mussels, or boiled vegetables, such as artichokes, carrots, potatoes, green beans, or cauliflower.


  • 4 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • juice of 1 lemon
  • 6 tablespoons olive oil
  • salt
  • freshly ground pepper
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped mint, basil, tarragon, or chives


Put the mustard in a bowl and, with a fork, slowly beat in the vinegar, lemon juice, and olive oil. Keep stirring as you add salt, pepper, and the herbs. Stir well.