Vinaigrette à l’ancienne

Preparation info
  • Makes approximately

    300 ml

    • Difficulty


    • Ready in

      5 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

This dressing derives its name from the wholegrain mustard used, known as ‘moutarde à Vancienne’ in Trench. It is shown here with a potato and chive salad.


  • 1 tablespoon wholegrain mustard
  • 50 ml ( fl oz) white wine vinegar


  1. Place the mustard and vinegar in a bowl with salt and pepper, to taste, and whisk together.
  2. Sit the bowl on a tea towel to prevent it from moving while adding the oil. Gradually add the oil, pouring it in a thin steady stream, while whisking continuously. This will prevent the vinegar and oil separating.