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Vinaigrette à l’ancienne
Preparation info
- Makes approximately
300 ml
- Difficulty
Easy
- Ready in
5 min
Appears in
Published 1999
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.
Ingredients
Method
- Place the mustard and vinegar in a bowl with salt and pepper, to taste, and whisk together.
- 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.