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Suzanne's Mustard Vinaigrette

Chef Suzanne Goin, of the Lucques restaurant in Los Angeles, serves this vinaigrette with her Wild Salmon Salad.

  • Yield: Makes about 2/3 cup

Source: Martha Stewart Living Television


  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons red-wine vinegar
  • 1/2 teaspoon coarse salt
  • Pinch freshly ground pepper
  • 1 large egg yolk
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon water


  1. In a small bowl, whisk together the mustard, vinegar, salt, pepper, and egg yolk. Drizzle in oil, whisking constantly until thickened. Add 1 tablespoon water, and whisk to combine.

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