New This Month

Balsamic Vinaigrette

  • Yield: Makes 3/4 cup


  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. In a medium bowl, whisk together vinegar, mustard, and lemon juice. Add olive oil in a slow, steady stream, whisking until combined. Season with salt and pepper.

Reviews Add a comment

  • jmclayton1962
    30 APR, 2017
    Pretty good. I mistakenly used lime juice (was thinking lime instead of lemon) but it was still good. Next time I will definitely be mindful and use lemon juice.
  • sheilm
    19 JAN, 2015
    Too much oil for our taste. I added a little more than 1/8 cup more balsamic vinegar. Excellent.. a bit lower in fat and tastier
  • eileentscott
    11 JUN, 2008
    Very tasty, but very mild. Great anytime dressing.