| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Sauces, Salads |
1 |
Cup |
INGREDIENTS
| 2 |
tb |
Red wine vinegar (good quality) |
| 2 |
ts |
Dijon mustard |
| 1 |
sm |
Garlic clove; crushed |
| 6 |
tb |
Olive oil |
INSTRUCTIONS
In a small bowl, make a paste of the vinegar, the mustard and the garlic.
Begin whisking in the oil a few drops at a time, then in a thin stream,
until all the oil has been added and the mixture is emulsified. Season to
taste with salt and pepper. Voila!
Make a delicious variation by substituting balsamic vinegar and honey
mustard.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 65)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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