Sauce Salade (Salad dressing)
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:About ¾ cup
- 1tablespoon imported mustard
- 1egg yolk
- ½teaspoon finely minced garlic
- 1tablespoon red wine vinegar
- 2tablespoons dry white vermouth
- Dash of Tabasco sauce
- ⅓cup peanut, vegetable or corn oil
- Salt to taste, if desired
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
123 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put mustard, egg yolk and garlic into mixing bowl. Using wire whisk, start beating mixture.
- Step 2
Beat in vinegar, vermouth and Tabasco.
- Step 3
Gradually add oil, beating vigorously. Add salt and pepper.
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Cooking Notes
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Roger
Olive oil?
Margaux Laskey, Staff Editor
That would work as well.
Ann Luther
I've been making this for nearly 40 years, since it first appeared way back when. I tried it with olive oil, and found I didn't like it as much, surprisingly. It is awfully good as written, though.
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