Favorite Mustard Vinaigrette From Pierre Franey Recipes

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FAVORITE MUSTARD VINAIGRETTE FROM PIERRE FRANEY



Favorite Mustard Vinaigrette from Pierre Franey image

Make and share this Favorite Mustard Vinaigrette from Pierre Franey recipe from Food.com.

Provided by sugarpea

Categories     Salad Dressings

Time 5m

Yield 3/4 cup salad dressing, 12 serving(s)

Number Of Ingredients 5

2 tablespoons prepared brown mustard
2 tablespoons distilled white vinegar
1/2 cup olive oil
3 tablespoons water
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients and whisk until emulsified.

Nutrition Facts : Calories 80.1, Fat 9, SaturatedFat 1.2, Sodium 0.3

WARM CURRY DRESSING



Warm Curry Dressing image

Provided by Pierre Franey

Categories     condiments, salads and dressings

Time 15m

Yield About 1 cup

Number Of Ingredients 7

2 teaspoons Dijon-style
1 teaspoon curry powder
2 tablespoons Balsamic vinegar
1/4 cup chopped scallions
1/3 cup olive or vegetable oil
Salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh basil or chervil

Steps:

  • Place the mustard, curry powder, vinegar and scallions in a saucepan. Blend well over low heat with a wire whisk. Add the oil, blending well. Remove from the heat and add salt, pepper and basil. Keep warm.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 44 milligrams, Sugar 1 gram, TransFat 0 grams

MUSTARD SAUCE



Mustard Sauce image

Provided by Pierre Franey

Categories     condiments

Time 10m

Yield About 3/4 cup

Number Of Ingredients 5

1 tablespoon butter
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1 tablespoon imported mustard, preferably Moutarde de Meaux
1/2 cup heavy cream

Steps:

  • Melt butter in small saucepan and add shallots, stirring briefly until wilted.
  • Add wine and cook about 30 seconds, stirring. Add mustard and stir.
  • Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about 3/4 cup.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 37 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 23 grams, Sodium 146 milligrams, Sugar 4 grams, TransFat 0 grams

PIERRE FRANEY'S GINGER VINAIGRETTE



Pierre Franey's Ginger Vinaigrette image

Provided by Pierre Franey

Categories     dinner, easy, quick, condiments

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

2 tablespoons Dijon mustard
1 tablespoon grated fresh ginger
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons tarragon vinegar
1/4 cup diced canned pimentos
Salt and freshly ground pepper to taste
1/2 cup olive or corn oil

Steps:

  • To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.
  • Add the olive oil, whisking rapidly until well blended.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 73 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams

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