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Recipes & Menus |
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| French Salad Dressing (mustard) (Vinaigrette à la Moutard à l'ancienne) |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 4 servings |
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| Main ingredient |
Vinegar & Mustard |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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100 ml olive oil
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30 g mustard
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45 g crème fraîche (soured cream)
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| Preparation |
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Place all ingredients in a jar or other sealed container
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Shake until all ingredients are mixed (about 1 minute of vigorous shaking for the soured cream to break down and mix in)
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Pour into a small bowl.
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Place a tablespoon in the bowl so that guests can spoon the dressing over their salad.
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If the oil starts to separate from the vinegar, simply stir the ingredients with the spoon until they mix again
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| Additional Notes |
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The title of this recipe is Vinaigrette à la Moutard à l'ancienne. A vinaigrette is simply a salad dressing based on oil and vinegar. Moutard is French for 'mustard' and is a common ingredient in salad dressing (this may sound strange, but it is actually good). Moutard à l'ancienne is simply grain mustard (ancienne meaning old or previous, referring to the fact that mustard would originally have contained grains; it is in the more modern mustards that grains are no longer visible). I prefer the grain mustard version of this recipe as I find the tastes less sharp and also more visually appealing.
I've made two modifications to the typical French Recipe. The first is that I use balsamic vinegar instead of white vinegar; I find this gives a softer and more refined taste. I've also added soured cream, which offsets the sharpness of the vinegar and also helps prevent the oil and vinegar from separating.
Feel free to change the ratios of the ingredients. To make the recipe sharper, simply increase the vinegar and mustard. To make it softer and smoother, decrease these two ingredients and increase the amount of soured cream.
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