Preparation info

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Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

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It is the mustard that turns a vinaigrette into a creamy emulsion, but if you don’t want the flavour of mustard in your dressing, measure the other ingredients given here and whisk them together just before the salad is to be tossed and served. The dressing will soon separate back into a base of vinegar and seasoning under a pool of oil and should be whisked just before each further use.


  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 50 ml (2fl oz/¼ cup) sunflower oil
  • 50 ml (2fl oz/¼ cup) olive oil
  • salt and pepper


Stir the mustard and vinegar together, then season with salt and pepper. Whisk in the oil, drop by drop.


Any change in the type of vinegar or oil will completely change the flavour of the dressing. A few sprigs of thyme and some chopped toasted pine nuts will convert this vinaigrette into something more substantial that can be used in a salad with roast game or hot chicken livers. Chopped shallot, capers and chopped parsley used here will give a dressing to partner warm veal or white offal such as brains and sweetbreads.