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<p>[QUOTE=&quot;currencylover, post: 891889, member: 24452&quot;]<span style="color: black">1 tsp. prepared French Dijon mustard (the French use mild table mustard)</span></p><p><span style="color: black">3 to 4 tsp. vinegar (the French use cider vinegar)</span></p><p><span style="color: black">2/3 c. oil (they prefer olive oil over there)</span></p><p><span style="color: black">1/2 tsp. salt (optional)</span></p><p><span style="color: black">1/2 tsp. ground black pepper (optional)</span></p><p><span style="color: black">1 tbsp. sugar (optional)</span></p><p><span style="color: black">1 tbsp. wine (optional; you can add wine to any French recipe)</span></p><p><br /></p><p><span style="color: #772222">Prepare fresh several minutes before using. </span></p><p><span style="color: #772222">Put the mustard in the bowl that you are going to whisk the dressing in. If you are using any of the optional dry ingredients, add them to the mustard. Gradually dribble in the vinegar, while whisking briskly. Keep whisking until all the vinegar has been added and you have a smooth paste. Still whisking, gradually add in the oil. You&#039;re done when you have a nice smooth emulsion. Voila! Sauce vinaigrette! Pour over fresh salads and toss. Use as a marinade. Use as a dip. Use as a base for other sauces. Combine with mayonnaise for tuna salad, etc. Add selected spices like dill, or basil, or marjoram, or Italian spice mix, or parsley, etc. for interesting herbal editions. Sop up the leftover dressing in your salad bowl with French bread; adorn the top with a piece of cheese.</span></p><p><span style="color: #772222"></span>[/QUOTE]</p><p><br /></p>

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