Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Light olive oil |
| 1 tablespoon | White wine vinegar |
| ½ teaspoon | Dijon mustard |
| 2 tablespoons | Whipping cream |
In a small bowl, whisk together oil, vinegar, and mustard. Add cream; whisk vigorously until well blended.
Makes ⅓ cup.
Recipe By : the California Culinary Academy File