Creamy Vinaigrette for Salads

Preparation info

  • Difficulty


  • Yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads. Because of its subtlety, creamy vinaigrette can be flavored easily with herbs such as mint, chives, or chervil. It is also excellent for showcasing a special vinegar.


mustard 2 tsp 10 ml
salt and pepper to taste to taste
vinegar ¼ cup 60 ml
heavy cream 1 cup 250 ml
extra-virgin olive oil ¼ cup 60 ml
chervil or other delicate herb, chopped 2 tbsp 30 ml


Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.