New This Month

Herb Vinaigrette

Use any fresh herbs here--the aim is to have a mix of flavors.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, July/August 1991

Ingredients

  • 1 cup white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 2 tablespoons finely minced parsley
  • 2 tablespoons fincely julienned basil
  • 2 tablespoons chopped thyme leaves
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped oregano
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped cornichons
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped pimientos

Directions

  1. Mix vinegar, mustard, salt, and pepper in a large bowl. Whisk in the oil drop by drop until emulsified, then in a trickle to finish. Mix in all remaining ingredients.

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