Turchetti's Recipe Book
Sauces & BasicsTurchetti's Restaurant RecipeMustard Vinaigrette
Two mustards, basil and parsley, blended until thick and creamy. It's sharp enough to stand up to salami, and it's what we toss our Salami Chop Salad in.
Recipe byGeorge TurketteChef, butcher and salumi maker
Ingredients
Serves 1Make ahead
Keeps up to a week in a covered jar in the fridge. Shake it before using.
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What you'll need
How to make it
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Prep everything first. Peel the garlic cloves. Cut the ends off the shallot, peel off the papery skin, chop it fine and measure out 1 1/2 tsp. Pull the basil leaves off their stems and pick the parsley leaves off the bunch (a little stem is fine). No need to chop the garlic or herbs, the blender does that.
Put everything except the oil into a tall cup or jar that fits an immersion blender. Blend until completely smooth. No immersion blender? A regular blender works.
With the blender running, slowly drizzle in the oil so it stays creamy and thick.
If it starts to look broken or greasy, blend in a teaspoon of water at a time until it comes back together.
Taste and adjust the salt. Store in a jar in the fridge and shake before using.
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