Crozier’s French Vinaigrette
From the day Chef Gerard Crozier opened his little French bistro in New Orleans East until, thirty-one years later, he retired after Katrina destroyed his Chateaubriand restaurant, he served this vinaigrette as his house dressing. It’s a classic French dressing, great on almost any kind of green salad.
- 1 clove garlic, crushed
- 1 1/2 Tbs. Dijon mustard (or Creole mustard, for a New Orleans taste that Gerard would have disdained)
- 1/4 cup red wine vinegar
- 1 cup olive oil (not extra-virgin)
- 1/4 tsp. salt
- 1/8 tsp. white pepper
1. Use the garlic clove to wipe the inside of a small bowl, coating it with as much garlic oil as possible. Remove and discard the clove.
2. Add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified.
2. Add 1 Tbs. water, and add the rest of the olive oil slowly, in a thin stream, whisking constantly.
3. Add the salt and white pepper and whisk in.
Makes about a cup and a half of dressing.