Sauce Vinaigrette with Rosemary

Name: Sauce Vinaigrette with Rosemary
Yield: About ½ cup.
Ingredients: 2 teaspoons imported mustard, preferably Dijon or Düsseldorf; 2 teaspoons imported mustard, preferably Dijon or Düsseldorf; ½ cup peanut, vegetable, or corn oil; ½ cup peanut, vegetable, or corn oil; ½ cup peanut, vegetable, or corn oil; 1 teaspoon chopped fresh rosemary, or half the amount dried; Salt and freshly ground pepper; Salt and freshly ground pepper; ½ teaspoon chopped garlic; 4 teaspoons red wine vinegar

Preparation info

About
½ cup
.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

2 teaspoons imported mustard, preferably Dijon or Düsseldorf
Salt and freshly ground pepper
½ teaspoon

Garnish
Vegan
Gluten-free

Method

Place the mustard in a small mixing bowl and add salt and pepper to taste, garlic, and vinegar.
Use a wire whisk and gradually add the oil, stirring vigorously with the whisk. Stir in the rosemary.