Mustard Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This is my standard salad dressing. If you have a particularly good, intense olive oil, don’t use it here. Use all groundnut oil and then just a few drops of olive oil straight on to the leaves. You can make a larger quantity if you wish and keep in an empty oil bottle. It keeps for a week without any problem.


  • 1 tablespoon Dijon mustard
  • 1 small egg yolk
  • 1 tablespoon


  1. Put the Dijon mustard in a small bowl or cup.
  2. Add the egg yolk and stir in with a spoon.
  3. Stir in the vinegar until completely combined. Add salt and pepper.
  4. Slowly trickle in the oils, stirring constantly. You should have an emulsified dressing which will deliver the same ratio of oil, mustard and vinegar to each lettuce leaf.