Sauce Vinaigrette with Rosemary

Preparation info

  • About

    ½ cup

    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 2 teaspoons imported mustard, preferably Dijon or Düsseldorf
  • Salt and freshly ground pepper
  • ½ teaspoon chopped garlic
  • 4 teaspoons red wine vinegar
  • ½ cup peanut, vegetable, or corn oil
  • 1 teaspoon chopped fresh rosemary, or half the amount dried


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

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