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Dijon Vinaigrette
ERIC RIPERT
of
Le Bernardin
Serves six.
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt and pinch of freshly ground white pepper
4 and 1/2 teaspoons sherry vinegar
4 and 1/2 tablespoons extra-virgin olive oil
Whisk together the mustard, salt, pepper, and vinegar in a mixing bowl. Add oil slowly in a steady stream, whisking constantly until combined. (May be stored tightly covered in the refrigerator for up to one week.)
Ripert's Seared Tuna Paillard With Watercress Salad.
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