Mustard French Dressing

Preparation info

  • 1¼ cups

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup salad or olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1 tablespoon finely chopped shallots or scallion
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons wine vinegar

    Method

    1. Combine the oil with the salt, sugar, mustard, shallots and pepper. Let stand for at least one hour.

    2. Add the vinegar and beat vigorously with a fork or rotary beater.