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Mustard Vinaigrette

  • Yield: Makes 1 1/3 cups
Mustard Vinaigrette

Source: The Martha Stewart Show, April 2006


  • 2 teaspoons Dijon mustard
  • 1 teaspoon fine sea salt
  • 2 pinches freshly ground white pepper
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons sherry vinegar
  • 1/2 cup plus 1 tablespoon olive oil
  • 1/2 cup plus 1 tablespoon corn oil


  1. In a small mixing bowl, whisk together mustard, salt, pepper, and red-wine and sherry vinegars. Whisking constantly, drizzle in the olive oil and corn oil. Store, tightly covered, in the refrigerator for up to 1 week.


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