FRENCH SAUCE VINAIGRETTE (about ½ cup)
1-½ to 2 tablespoons good wine vinegar (white preferred) or a mixture of vinegar and lemon juice
1/8 teaspoon salt
¼ teaspoon dry mustard (optional)
6 tablespoons salad oil or olive oil
a big pinch freshly ground black pepper
1 to 2 tablespoons minced green herbs, such as parsley, chives, tarragon, basil or a pinch of dried green herbs (optional)
- Either beat the vinegar or lemon juice in a bowl with the salt and mustard until the salt has dissolved, then beat in the oil by droplets and season with pepper, or place all the ingredients in a screw-top jar or food processor and shake or mix vigorously for 30 seconds to blend thoroughly.
- Stir in the optional herbs and correct seasoning just before dressing the salad.
adapted From Julia Child’s Kitchen