MUSTARD VINAIGRETTE

Makes 1/2 cup 

Dijon mustard (moutarde de Dijon) is an ancient French condiment dating to the Middle Ages in Burgundy. It now has protected geographical status (PGI), requiring its seeds and vinegar to come from Burgundy. There really is no substitute. Look for brands such as Fallot or Maille, two traditional producers (choose a plain Dijon for this recipe). Just a note: there are a remarkable mortarde forte (Dijon) and moutarde à l’ancienne (grain mustard) from PIC producers, a cooperative that offers carefully selected products from the Aude département. They’re available at Kermit Lynch Wine Merchant in Berkeley and at their online store.

1 medium clove garlic 
2 fillets anchovy, mashed or ¾ tsp anchovy paste
Scant ¼ tsp sea salt 
2 TBL white wine vinegar 
4 TBL Dijon mustard 
1 tsp walnut oil 
3 oz olive oil or grapeseed oil 
¾ tsp cracked black pepper 

Mash garlic clove, anchovy, and salt to a smooth paste on a cutting board with a fork or pound in a mortar. In a mixing bowl, add red wine vinegar and mustard to paste. Whisk oils into vinegar in ½ tablespoon amounts. Stir in cracked pepper. 

©2019 Christopher Lee