Ingredients:
1 cups Dijon Mustard
1 quart Red Wine Vinegar
3 quarts Olive Oil (blend)
3 cups Water (warm/hot)
Salt and Pepper to taste
Procedure:
1. In the blender add the mustard, vinegar and pulse.
2. Turn on the blender and add the oil slowly.
3. Add the water and season to taste.
4. Consistency should be fairly thin.
Recipe Type: Authentic
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef
1 quart Red Wine Vinegar
3 quarts Olive Oil (blend)
3 cups Water (warm/hot)
Salt and Pepper to taste
Procedure:
1. In the blender add the mustard, vinegar and pulse.
2. Turn on the blender and add the oil slowly.
3. Add the water and season to taste.
4. Consistency should be fairly thin.
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef