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Creamy Mustard Vinaigrette
Preparation info
- Makes about
¾
Cup - Difficulty
Easy
Appears in
Published 1987
Ingredients
1 tablespoon 2 tablespoons ¾
Method
- Put the mustard in a small bowl. Bring the vinegar and salt to a boil in a small nonreactive saucepan; stir to dissolve the salt. Whisk the hot vinegar into the mustard until the mustard completely dissolves. Gradually beat in the olive oil and walnut oil in a thin stream. Fold in the cream and chives.
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