Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 10
Method
0 of 4 steps complete
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Whisk the acids and any mustard together in a medium bowl until smooth.
Stream in the oils slowly while whisking until the dressing is glossy and lightly thickened.
If it tightens too much, loosen with 1 tablespoon cold water.
Season, taste, and adjust the balance so the dressing lands bright but not harsh.
Refrigerate in a jar and shake well before serving.
Jason's Notes
Sharp vinegar, two mustards, and bacon fat do all the work here. This is how you make a salad taste like it belongs next to roast meat.
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