Oh yes - the liquid paraffin! How very ..French...
No - not involved here :
Tablespoon dijon or Meaux a l'ancienne (!), 5 tablespoons balsamic vinegar, teaspoon vegetable oil, salk, pepper. Shake up and go. You can also marinate a glarlic clove in the bottom of the jar and/or some basil leaves.
Actually I tend to just use balsamic neat as a salad dressing. Slightly sugary but full on taste.
He also suggests sticking some mustard in natural yoghurt for a dressing. (Plus vinegar, salt, pepper, herbs if you want)
There are pages of sauces in the book.
here's another one :
1 egg yolk (raw)
1 tablesppon Dijon
3 tablespoons non-fat fromage frais or quark
salt and pepper.
Mix the egg with the mustard first. add salt,pepper and herbs, then gradually mix in the fromage frais or quark.
And one more :
Sauce bearnaise
2 tablespoons white vinegar
small chopped shallot
teaspoon tarragon
2 egg yolks
Put the vinegar in a bowl or saucepan over simmering water, add shallot and tarragon. Slowly warm over a low heat. Let it cool yjen pour it over the egg yolks, beating well as if making mayonnaise.