Ballymaloe French Dressing

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
Prep Time

10 Minutes

Cooking Time

0 Minutes


6-8 People


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


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

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