Chinese Mustard Vinaigrette

READY IN: 5mins
Recipe by Brookelynne26

This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.

Top Review by Rinshinomori

As this recipe is posted here, it is way too tart as a salad dressing and I went looking for the original recipe on foodnet work posted by Puck to see if there was the way it is being served ie with something sweet like candy pecans or walnuts with chicken salad to offset the ultra tartness of this recipe and found there was one main ingredient missing here - 1 1/2 T honey. After adding the honey, this was a tasty salad dressing worthy of 4 stars for poached chicken and green salad. Thanks for posting!

Ingredients Nutrition

Directions

  1. Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.

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