This dressing can be as fat free as you like; you can add as little or as much oil as you desire. The cornstarch gives the dressing almost as much slip on the palate as a regular vinaigrette made with two thirds oil and one third vinegar. The mustard plays a role in this dressing besides giving the dressing a little more taste; try to think what it can be.* Add the herbs in the quantity you like just before tossing the salad.
Makes 1/2 cup
2/3 cup cold water
2-1/2 teaspoons cornstarch
Pepper from the mill
1-1/2 teaspoons prepared mustard of your choice or more to taste
2-1/2 teaspoons vinegar of your choice or more to taste
2 tablespoons unsaturated oil of your choice
Chopped fresh herbs of your choice
Mix the water and cornstarch together in a small saucepan. Bring to a boil and thicken over medium-high heat. Pour into a small bowl and stir occasionally until barely lukewarm. Add salt and pepper to taste, the mustard, vinegar, and oil, homogenizing well, then finally add the herbs of your choice.
If some dressing is left, store it in a baby food jar and shake well before using the remainder. Refrigerate and use within 24 hours.
(* the mustard acts as an emulsifier)
The New Making of a Cook
The Art, Techniques, and Science of Good Cooking
by Madeleine Kamman
Oct. 1997, $40 hardcover
Recipe reprinted by permission.
Recipes and Excerpts
Other Madeline Kamman books:
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