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Chinese Mustard Vinaigrette

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“This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.

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