This Dijon sauce is a family recipe from the south of France, made with only mustard and vinegar. It takes just two minutes to make. The perfect accompaniment for steamed asparagus or endive salad.
Dijon Mustard ( smooth not grain)
Olive Oil
Sherry Vinegar
Celtic or Sea Salt
Fresh Ground Pepper
This is a non-traditional recipe in that there are no exact measurements. No one in my family ever measures the ingredients because it is so easy to make and faster when you don't measure. So, I will give you guidelines, and you can make it to your liking. It is a combination of about three parts olive oil, 1 part Dijon, and a few splashes of sherry vinegar.
Pour 3-5 tablespoons of oil into a small bowl.
Add about 1 tbsp. of Dijon mustard ( not grain mustard)
Whisk with a fork. It will be clumpy and separated.
Add 1-2 tsp of sherry vinegar. Whisk again. When you add the vinegar, it pulls it together into a smooth sauce. Then add sea salt and pepper. Et Viola!
Taste and add more of any ingredient as needed and adjust to the quantity you need.
After a few tries, you will have it down and can make it in a flash.
You can find a short video in the description to help you visualize the quantities.
This is particularly good with steamed asparagus or drizzled over endives, blue cheese, and walnut. The endives are a good idea for a first course or entertaining as an apéritif before dinner.
