Ballymaloe French Dressing

byA Recipe from the Late Myrtle Allen

of Owner of Ballymaloe House, Co. Cork

Myrtle Allen was a national treasure. Everyone who knows anything about proper Irish food knows that. She was a real culinary heroine without whom the Read More

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Prep Time

10 Minutes

Cooking Time

0 Minutes

Serves

6-8 People

Ingredients

Recipe 1:

3 Parts Extra Virgin Olive Oil to 1 Part White Wine Vinegar
Sea Salt, Cracked Black Pepper and crushed Garlic to taste.

Recipe 2:

2 fl ozs (55ml) Wine vinegar
6 fl ozs (150ml) olive oil or a mixture of olive and other oils. e.g. sunflower and arachide
1 level teaspoon mustard (Dijon or English)
1 large clove of garlic
1 scallion or small spring onion
Sprig of parsley
Sprig of watercress
1 level teaspoon salt
Few grinds of pepper

Method

Recipe 1:

You can mix this is in a bowl by hand or put all the ingredients into a blender.
Serving: When the potato salad is finished, taste again for salt & pepper, it may need some more.

Recipe 2:
Put all the ingredients into a blender and run at medium speed for 1 minutes approx. or mix oil and vinegar in a bowl, add mustard, salt, freshly ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving. Serving drizzle over a green salad

Ballymaloe French Dressing