Sunday, May 07, 2006

Bouchon's House Dressing

1/4 c Dijon Mustard
1/2 c Red Wine Vinegar
1 1/4 c Canola Oil (I use EVOO, though)

Combine in a shaker and shake your money maker. It seems like a lot of oil, but I tried reducing it and it's just not quite right. I also threw in a few grinds of black pepper and a pinch of kosher salt, which I think Mr. Keller must be doing somewhere in the process because without it, it didn't taste quite right.

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