Mustard Cream Vinaigrette

Preparation info

  • Makes approximately

    ½ cup

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This lively sauce goes especially well with chick-peas and white beans and with grilled foods, particularly fennel and leeks.


  • 1 large garlic clove
  • salt
  • 1 teaspoon Dijon mustard, or to taste
  • 1


Pound the garlic in a mortar with teaspoon salt until it has completely broken down into a smooth purée; then work in the mustard to form a paste. While stirring with the pestle or a whisk, add the vinegar, then the oil, and finally the cream. Whisk vigorously until the sauce is smooth and emulsified. Stir in the shallot or chives and season with salt and pepper to taste.