Prep 10 mins
Cook 10 mins
Traditional French Dressing -- This recipe was handed down to me from my mother born in Brittany, France to which I've added a slight variation. Lends itself to dressing freshly cooked asparagus, artichokes, etc.
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon celery salt
- 1 dash sea salt
- 1 dash freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon wine vinegar (or boutique vinegar)
- 1⁄2 cup extra virgin olive oil
- Place minced garlic, mustard, celery salt, s&P, vinegars of choice in bowl.
- Very slowly whisk in olive oil until emulsified (thick and creamy).
- Place in glass container.
- Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad.
- Note: Dressing can be used as a base to which any blue cheese can be added.
Great simply prepared. classic.
Good recipe and easy to make. I found it a little bit too thick for a salad dressing so I added some white wine to dilute a bit.
Wonderful complex dressing I love this recipe and I usually do not care for balsamic vinager (sweet) but with the mustard is wonderful thank you so much for sharing