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Mustard-Based Dressing—Oil and Vinegar with Some Seasoning!

Cooks' Note

Try this on Instant Asparagus (page 219) in place of French dressing.

Recipe information

  • Yield

    makes about 1 1/4 cups.

Ingredients

1 heaping tablespoon Creole or Dijon mustard
1/4 cup red wine vinegar
1 cup extra virgin olive oil
1/4 cup minced green bell pepper (optional)

Preparation

  1. Put the mustard into a small bowl. Whisk in the vinegar, then the oil. Stir in the bell pepper, if desired.

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