The recipe
Ingredients
Directions
Make the dressing
In a jar, combine the mustard, vinegar, water, lemon juice, tarragon, and garlic, then shake well to combine.
Add the oils and shake again.
Season with salt and pepper.
Chill and serve
Chill before serving.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Dijon-style mustard
- Emulsifies the oil and vinegar so the dressing stays blended rather than separating.
- Balsamic vinegar
- Provides the sharp acidity and deep flavour that define the dressing.
- Safflower oil
- Carries fat for a smooth, rounded mouthfeel and mellows the acidity.
- Virgin olive oil
- Adds fruity, peppery fat that contributes aroma and richness to the dressing.
- Fresh lemon juice
- Adds bright acidity that lifts the flavour and balances the oils.
The step that matters
Add the oils and shake again. Oil and vinegar separate on their own. Shaking vigorously after adding the oils breaks them into small droplets, and mustard helps hold them there, so the dressing looks uniform and coats greens evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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