Matt Molina’s “Frenchie” Dressing

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Matt Molina’s “Frenchie” Dressing is as simple to make as it is delicious. While I often “wing it” when it comes to a vinaigrette this recipe shows you why a little care and the right ratios can make all the difference.

Matt Molina’s “Frenchie” Dressing

Print This Recipe Total time Yield generous ½ cupSource Matt Molina for the LA TimesPublished
Matt Molina's "Frenchie" Dressing

Ingredients

  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoon Dijon mustard
  • 2 tablespoon white wine vinegar
  • 1 small clove garlic (grated on a Microplane)
  • 1 teaspoon freshly squeezed lemon juice
  • ⅓ cup extra-virgin olive oil

Directions

Pulse both mustards with the vinegar, garlic and lemon juice in a mini food processor until smooth. With the machine running, drizzle in the olive oil. Or, you can make the dressing by hand: Whisk both mustards with the vinegar, garlic and lemon juice in a medium bowl. While whisking, slowly drizzle in the olive oil. Continue whisking until the dressing is emulsified.