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Creamy Vinaigrette for Salads

By James Peterson

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Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads. Because of its subtlety, creamy vinaigrette can be flavored easily with herbs such as mint, chives, or chervil. It is also excellent for showcasing a special vinegar.

Ingredients

2 teaspoons mustard
Salt and pepper to taste
1/4 cup vinegar
1 cup heavy cream
1/4 cup extra-virgin olive oil
2 tablespoons chopped chervil, or other delicate herb

Preparation

  1. Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.

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From Sauces 4th Edition © 2017 by James Peterson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Buy the full book from Amazon.
TagsSalad DressingSaladChervilHerbs & SpicesNut FreeGluten FreeVegetarianQuickEasyMake AheadCookbooks

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