French Dijon Mustard Vinaigrette
Famed French chef Pierre Gagnaire taught me how to make his grandmother’s classic mustard vinaigrette while I was filming an episode of Bizarre Foods in his Paris restaurant. Make a big batch of the dressing base without cream and store it in the fridge to prolong its shelf life, adding cream as you need it. It’s great on a frisee salad or pour it over chicken as it comes off the grill—it’ll change your cooking life.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: How to Make Homemade Vinaigrette
- 1/4 cup peanut oil
- 1/4 cup hazelnut oil
- 4 tablespoons cider vinegar
- 6 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 3 tablespoons chopped chives
- Salt and pepper, as needed
Whisk together all of the ingredients, making sure everything is well blended. Adjust for seasoning and serve.