Mustard Vinaigrette for Belgian Endive
Last update: April 27, 2012.
- Neutral oil (a few tablespoons) – I often use peanut oil
- Mustard (one or two tablespoons, depending on the type of mustard and the desired sharpness of the vinaigrette )
- Sugar (just a dot – perhaps a teaspoon)
- Whip them together some 30 min before using – it is difficult to blend, oil always seems to resist – but you will succeed in part, and whatever does not get mixed in still retains the spicing from the mustard and some sugar.
- Let sit until needed
- Re-mix just before application
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