| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Fine sea salt |
| 2 |
|
Pinches freshly ground white pepper |
| 3 |
tb |
Red wine vinegar |
| 3 |
tb |
Sherry vinegar |
| 1/2 |
c |
Plus 1 tablespoon olive oil |
| 1/2 |
c |
Plus 1 tablespoon corn oil |
INSTRUCTIONS
In a mixing bowl, whisk together mustard, salt, pepper and vinegars.
Whisking constantly, very slowly drizzle in the olive oil and then the corn
oil. Store tightly covered, in the refrigerator for up to 1 week.
Yield: 1 1/3 cups
NOTES : Recipe courtesy of Eric Ripert, Le Bernardin
Recipe by: Cooking Live Show #CL9054
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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