I’ll often write below a recipe: “Goes well with a green salad.” Here's a simple recipe for the vinaigrette.
Put the mustard in a bowl. Add the salt, pepper, and vinegar and stir with a small whisk until the salt has dissolved. While stirring, pour in the oil in a thin trickle. If needed, thin with a drop of cold water.
For a sweeter vinaigrette, add 1 tablespoon honey or ginger syrup.
Add a diced shallot.
Add very finely chopped capers, fresh tarragon, and red onion (nice with boiled potatoes).
Use other kinds of mustard (for example coarse, violet), other kinds of vinegar (raspberry vinegar, red wine vinegar), or other kinds of oil (hazelnut or walnut for example; in that case, use half nut oil, half regular oil or the flavor becomes too strong).
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