French Dressing Ii

Look forward to this fine asparagus recipe:

1. put the mustard and vinegar in a suitable bowl and stir with a whisk.

Season with salt, pepper and sugar and gradually add the oil with the whisk.

Rinse the chives, dry with kitchen paper and cut into fine rolls with kitchen scissors. Stir into the sauce. Stir in chervil and tarragon. Season the dressing spicily.

The sauce is suitable for meat salad, sausage salad, cold vegetables such as tomatoes, cauliflower, asparagus, artichoke hearts, for boiled ham and hard-boiled eggs.

Celery salad, boiled, avocados, chicory, langoustines, fruit salads, sliced tongue, dressing.

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