In 1976, the Los Angeles Times ran a story on the best dressings at the top-notch restaurants in the city. This was Taix’s contribution.
Makes 1 pint
1 tbsp. dry English mustard
1 tsp. coarsely ground black pepper
½ tsp. salt
pinch dry tarragon
pinch dry oregano
water
⅔ cup red wine vinegar
2 cups canola oil
1. In a large bowl, whisk together the mustard, pepper, salt, tarragon, and oregano. Add warm water to make a slurry. While whisking, add the vinegar and then the oil.
2. Place in a covered jar and shake prior to use. Keeps for up to 2 weeks.
Note: This recipe originally included MSG in its list of ingredients. Prior to the ’80s, MSG was used in a variety of recipes to enhance the flavor. However, it has been found to cause headaches and other problems. The menus at Taix state that they currently do not use MSG in any of their dishes.