French Salad Dressing Recipe
(based on seed mustard)
(French: Vinaigrette à la Moutard à l'ancienne)
Ingredients for
4 people:
- 100 ml (3.5 fluid
ounces) olive oil
- 70 ml (2.5 fluid
ounces) balsamic vinegar
- 30 g mustard (1 ounce,
or a heaping tablespoon)
- 45 g (1.5 ounces, or a
large heaping tablespoon) crème fraîche (soured cream)
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Preparation Time: 5 Minutes |
Cooking Time:
None |
Recipe:
To serve:
-
Pour
into a small bowl.
-
Place
a tablespoon in the bowl so that guests can spoon the dressing
over their salad.
-
If
the oil starts to separate from the vinegar, simply stir the
ingredients with the spoon until they mix again
Notes:
The title of this recipe is
Vinaigrette à la Moutard à l'ancienne.
A vinaigrette is simply a salad dressing based on oil and
vinegar. Moutard is French for "mustard" and is a common
ingredient in salad dressing (this may sound strange, but it is
actually good). Moutard à l'ancienne is simply grain
mustard (ancienne
meaning old or previous, referring to the fact that mustard
would originally have contained grains; it is in the more modern
mustards that grains are no longer visible). I prefer the grain
mustard version of this recipe as I find the taste less sharp
and also more visually appealing.
I've made two modifications to
the typical French Recipe. The first is that I use balsamic
vinegar instead of white vinegar; I find this to producer a
softer and more refined taste. I've also added soured cream,
which offsets the sharpness of the vinegar and also helps
prevent the oil and vinegar from separating.
Feel free to change the ratios
of the ingredients. To make the recipe sharper, simply increase
the vinegar and mustard. To make it softer and smoother,
decrease these two ingredients and increase the amount of soured
cream.
For more information on French
Salad Dressings and other recipes, click on
French Salad Dressing History and Recipes. |
