[net.cooks] Wanted: mustard dressing

smb (03/12/83)

There used to be a restaurant in Chapel Hill called "Chez Condoret", which
served a rather delicious mustard dressing on their salads.  We've been
unable to find anything like it in any of our cookbooks.  Can anyone suggest
a recipe?

		--Steve Bellovin
		{rabbit,mhb5b}!smb

wolit (03/13/83)

The following recipe is from "The Enchanted Broccoli Forest"
(copyright 1982, by Mollie Katzen; Ten Speed Press, Berkeley, CA):

		Creamy Mustard Dressing

	2 Tbs. dark mustard (Dijon-style)
	1/4 cup dry white wine
	1/2 cup olive oil
	1/4 cup half & half
	salt
	black pepper
	cayenne

	Whisk together until well-combined.
	Yield: a little over a cup.

(I haven't tried this yet -- let me know how you like it.)

	Jan Wolitzky, BTL MH, rabbit!wolit

smb (03/14/83)

Here's one response I received to my query; I was asked to post it
myself.  It does indeed look like what I had.

		--Steve


>From druxr!sandy Mon Mar 14 09:04:45 1983

In France most green salads are served with a mustard vinaigrette which is
delicious.  This is perhaps what you were served in your French restaurant.
The following is my personal approximation of the dressing:

			Vinaigrette Bretonne

1 cup salad oil (I use olive oil)	1/3 cup lemon juice
Dry mustard				Salt, pepper, onion powder, garlic
					  powder to taste

	Whip, with a fork, the oil and lemon juice until well blended.  
Add 1 T. mustard, blend & taste.  Continue adding mustard until as hot as
desired.  (I like it fiery!)  Add spices to taste.  Serve over Bibb or
Boston lettuce.  Bon appetit!


		--sandy bish

gary (03/17/83)

A mustard style vinagrette (sp?) recipe is in The Vegetarian Epicure, by
Anna Thomas - my favorite cookbook, by the way; I've never made anything
from it I didn't like.

        gary cottrell