Mustard Vinaigrette for Belgian Endive

  • 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)
  1. 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.
  2. Let sit until needed
  3. Re-mix just before application



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