The Pink Stuff (French Dressing)
Punched with flavor and unlike anything resembling what you might think of as French dressing, this recipe was originally published by the Los Angeles Times California Cookbook (1981). It was said to be the house dressing at Le St. Germain, a fine French restaurant in Hollywood I believe no longer exists.
Ingredients
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- 1 tbsp Dijon-style mustard
- 1 tsp hot dry mustard
- 2 tbsp red wine vinegar
- 3 tbsp red wine
- 1/4 cup peanut oil
Instructions
- Combine salt, black pepper, white pepper and mustards and mix well with a whisk. Add vinegar and wine, and beat until smooth. Slowly add oil and beat with a whisk until slightly thickened.