I was asked to prepare a salad with a dressing that was a creamy-frenchy vinaigrette sort of thing. I am not the most creative when it comes to dressings (I nearly always opt for a balsamic and olive oil combo). For a while, the creamy part of the dressing threw me. “It has to be creamy”, I was told.
What I threw together satisfied the brief and, more importantly, satisfied my palate. It worked really well over a bed of wild rocket, endive and radicchio.
Ready
- 3 Tbs of olive oil
- 1 Tbs of white wine (or cider) vinegar
- ½ garlic clove, grated with a microplane
- ½ tsp fine sugar
- 2 tsp of grainy mustard
- 1 Tbs milk
- 2 Tbs mayonnaise
- Salt and pepper
Set
- Bowl
- Whisk
Go
- Combine the garlic, mustard, seasoning and vinegar and whisk well.
- Drizzle in the olive oil, whisking to combine
- Add the milk and mayonnaise and stir thoroughly.
What you should know
My portions and proportions are estimates. I may have used more mayonnaise! I probably added a splash more milk. As with all these things, it comes down to you. Like all dressings, you have to get your finger in and do the lick test regularly to get it just so.
Variations on a theme will be much appreciated. I wonder if a dash of cayenne wouldn’t life the whole thing, for instance.