What can you say about Vinaigrette?
It makes the salad.
And it definitely cuts the mustard.
One last thing. German folklore suggests that brides sew mustard seeds into the hems of their wedding dresses. This will ensure that they are dominant within the family home.
I think that's the best thing we can say about the mustard that makes the vinaigrette.
1 dessertspoon of gluten-free Dijon Mustard (here's one)
2.5tbsps Olive Oil
1 tbsp red wine vinegar
0.5tsp sugar (optional)
- Put the Dijon Mustard into a bowl. If you plan to toss a salad in this vinaigrette, mix the vinaigrette in the salad bowl.
- Add the olive oil spoonful by spoonful, mixing well after each addition. It should be nice and thick by the end.
- Add the vinegar, mix again
- If you find the vinaigrette too sharp, add the sugar. I like it sharp.
- Serve with a green salad, a tomato and finely chopped onion salad, or drizzle over finely grated carrot. Or tell me your serving suggestion!