Mustard Dressing

Assaisonnement a la Moutarde

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Vinegar
  • A Teaspoonful of Prepared Mustard
  • 2 Tablespoonfuls of Olive Oil
  • The Yolk of an Egg (If Desired)
  • Salt and Pepper to Taste


Blend the mustard and the oil, adding the latter, drop by drop at first, and then proceeding more confidently. Whenever the Dressing appears to be curdling, add a few drops of vinegar, and work rapidly till it becomes smooth again. Add the salt and pepper, and when the Dressing is finished use it for Celery Salad, fish, tomatoes, potatoes, etc. If the oil appears to separate from the other ingredients, it can always be rubbed into them smoothly again by adding a few drops of vinegar. In all these Salads the question of oil and its measurements can only be approximated. Good judgment must always be the final test.