Mustard Vinaigrette

This recipe was created to accompany Roast Chicken with Mustard Vinaigrette and Potato Salad with Haricots Verts, Roquefort and Walnuts.

1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

Makes about 1 1/2 cups.


Bon Appétit
May 1994