Oliveau Salad Dressing
"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."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon celery salt
- 1 dash sea salt
- 1 dash freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon wine vinegar (or boutique vinegar)
- 1⁄2 cup extra virgin olive oil
directions
- Place minced garlic, mustard, celery salt, s&P, vinegars of choice in bowl.
- Very slowly whisk in olive oil until emulsified (thick and creamy).
- Place in glass container.
- Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad.
- Note: Dressing can be used as a base to which any blue cheese can be added.
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Reviews
-
Great simply prepared. classic. -
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.
-
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 -
I'm not a big fan of mustard, so I only used about half of what's called for, and I'll probably use even less next time. Otherwise, though, it was quite tasty. -
This was a great babis for a great dressing. However, as usual, I changed some things and it was really delicious. I doubled the recipe and used half the amount of dijon mustard, half cider vinegar and half balsamic, adobo seasoning, salt, pepper, and dried celery leaves. My company loved it.
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RECIPE SUBMITTED BY
Josette Jackson
West Palm Beach, FL
We have recently moved for the winter to West Palm Beach, renting as we've not as yet decided where we want to settle down. I've been spending summers recently in East Hampton, NY, and for the last two years the winters in a little village in Provence with my husband. Two years ago we ended our 10 year journey aboard our sailboat, L'EQUIPE, which started in Connecticut October, 1990, and ended in Singapore in October, 2000. We were fortunate to be able to retire early, after working in the newspaper industry.
I love living in France (my mother was born and raised in Brittany), and enjoyed the wonderful markets, culture, and weather. Each week we would try a new bistro or restaurant and our French is improving rapidly (with the help of a Tue. a.m. weekly lesson). I must admit, my all-time favorite cookbook is the the two-volume Julia Child French Cooking set. I've been using it since I started cooking.
