New This Month

Reduced-Fat Herb Vinaigrette

Try this vinaigrette with different fresh herbs each time you make it.

Source: Everyday Food, May 2004


  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup firmly packed fresh herbs (such as basil, cilantro, or parsley)
  • Coarse salt and ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/2 small garlic clove


  1. In a blender, combine lemon juice, Dijon mustard, herbs, garlic, and 1/4 cup cold water; season with coarse salt and ground pepper. Puree until smooth.

  2. With motor running, add olive oil in a steady stream until emulsified.


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