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