Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Place minced garlic, mustard, celery salt, s&P, vinegars of choice in bowl.
  2. Very slowly whisk in olive oil until emulsified (thick and creamy).
  3. Place in glass container.
  4. Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad.
  5. Note: Dressing can be used as a base to which any blue cheese can be added.

Reviews

(9)
Most Helpful

Great simply prepared. classic.

Peter Wendt April 22, 2001

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.

Tebo August 05, 2001

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

Chef susan from Sandpoint,Idaho November 02, 2009

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