For ➏* 10 cl red-wine vinegar
2 ½ tbs minced shallot
2 ts French mustard
1 large garlic clove, minced & mashed to a paste with ½ ts salt
½ ts anchovy paste (or mince a few anchovy)
25 cl extra-virgin olive oil
1 ½ tbs minced fresh thyme
1 ½ tbs finely chopped fresh basil
Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well. Add oil slowly. Whisk in thyme, basil, and salt and pepper to taste.
Serve with fresh tuna & salade niçoise . *It is quite difficult to get the dressing right with smaller quantities. Make some more and put in the fridge, keeping the salad ingredients apart, or take ⅓ of quantities for 2.
Read more Provençal recipes: fresh tuna & salade niçoise , Provençal garlic sauce, old-fashioned salade niçoise, Saint-Tropez (Provençal) chicken.
