Recipe information
Yield
Makes 1 1/3 cups
Ingredients
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
2 pinches freshly ground white pepper
3 tablespoons red wine vinegar
3 tablespoons sherry vinegar
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil
Preparation
In a mixing bowl, whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.
Reprinted with permission from the Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert, © 1998 Doubleday, A Division of Bantam Doubleday Dell Publishing Group, Inc.
