Supporting materials for Episode 17 (salad dressing)


1 Tbsp. Dijon mustard
3 Tbsp. red wine vinegar
1/2 tsp. table salt
5 Tbsp. olive oil, plus more to taste

In a small bowl, combine the mustard, vinegar, and salt. Whisk to blend well. Add the olive oil, and whisk vigorously to emulsify. Taste, and adjust as needed. Depending on your vinegar, you may need more oil. I often add another tablespoon, but it varies. This is a more acidic dressing than some, but it shouldn’t hit you over the head with vinegar.

Variations: Use white wine vinegar instead of red wine vinegar. Or use a mixture of lemon juice and Champagne vinegar. Or add some minced shallot, taking care to let them soak in the vinegar for 15 to 30 minutes before adding the other ingredients.


Roland Extra Strong Dijon Mustard
Edmond Fallot Dijon Mustard
Beaufor Extra Strong Dijon Mustard

The three are essentially interchangeable. I notice very little difference in flavor, if any, among them.


2 tablespoons rice vinegar
1 teaspoon white miso
1/2 teaspoon sugar
1 tablespoon canola oil

Whisk ingredients together well. Taste and adjust as necessary.


2 Tbsp. Thai fish sauce
2 Tbsp. lime juice
1 Tbsp. palm sugar or golden brown sugar
1 large garlic clove
Thai green chiles to taste
pinch of salt

Smash the garlic, chiles, and salt in a mortar and pestle. Stir in the remaining ingredients. Adjust to taste.


Paul Newman's bare chest

9 thoughts on “Supporting materials for Episode 17 (salad dressing)

  1. dan

    Have either of you had Amora dijon mustard? I use it all the time in my vinaigrettes (3:1 oil to vinegar) but have only seen it in France. It’s pretty inexpensive, except for the flight.

  2. Melinda

    I know I’m not even commenting on the salad dressing portion of this post, but I wanted to thank you explicitly for posting that photo of Paul Newman. What a man… (*whistle!*)

  3. CindiP

    Nice picture of Paul! Thanks for that Molly. :)

    Also wanted to add that I too hate traditional condiments, especially mustard (ketchup, mayo, pickles, relish are included, BBQ sauce is ok for some inexplicable reason). Matthew – I understand.

    I disagree on the balsamic vinegar though and often will have just balsamic vinegar on my salad with a lot of fresh black pepper.

  4. Caroline

    I’m gay so I don’t have a thing for bare-chested men (they normally disgust me, actually), but this picture is great! Love the warm tones, the depth of field, the little dog, and the woman’s outfit.

  5. laurel

    Any olive oil brand recommendations? Actually, I’d love a show on olive oil and its various traits.

  6. egirlwonder

    I didn’t know the name for the super-peanuty Malaysian dressing (gado gado) THANK YOU for that!
    Love your podcast (and your Hungry Monkey book Matthew!)

    1. mamster Post author

      Thanks! Gado-gado is actually the whole salad. The dressing, according to James Oseland in _Cradle of Flavor,_ is called Saus Kacang Tanah.

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