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Mustard Vinaigrette

  • yield: Makes 1 1/3 cups

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Ingredients

  • 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

Directions

  1. Step 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.

Source
The Martha Stewart Show, April 2006

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