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Chive Vinaigrette

  • Yield: Makes 1/2 cup


  • 1/4 cup minced chives
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon water
  • 2 teaspoons honey
  • Kosher salt and freshly ground pepper
  • 4 teaspoons extra-virgin olive oil


  1. In a small bowl, whisk together all the ingredients except the oil.

  2. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

Reviews Add a comment

  • LeskovacKnin
    20 JAN, 2015
    My guests loved it. For a large quantity, I doubled the recipe except for the honey - sort of 'eyeballed' it. The sweetness was subtle. Also, making it the night before if using dried chives is good idea!