Olivier salad the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency.
Mustard (condiment) ground grains. Honey mustard, as its name suggests, is a blend of mustard and honey, typically mixed in a 1:1 ratio. It is commonly used both on sandwiches and as a dip for finger foods such as chicken strips. It can also be combined with vinegar or olive oil to make a salad dressing. Combinations of English mustard with honey or Demerara sugar are used in British cuisine to coat grilled lamb cutlets or pork chops. Chili peppers of various strengths are used to make a variety of mustards more piquant than plain mustard. Peppers or hot sauce made from