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Perfect Mustard Vinaigrette

Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.

  • yield: Makes 1 1/3 cups
Photography: Christopher Baker

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Ingredients

  • 2 tablespoons Dijon mustard
  • 1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste

Directions

  1. Step 1

    In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

Source
Martha Stewart Living, April 2001

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Reviews (1)

  • mmsrjs 15 Jan, 2008

    THIS IS GOOD, HOWEVER WE HAVE TO ADD THE SALT AND PEPPER AT THE TABLE AS RON LIKES WAY TO MUCH SALT FOR ME, AND I LIKE WAY TO MUCH PEPPER THAN HE DOES. SO WE COMPROMISE AND SET SALT SHAKER AT HIS PLATE AND PEPPER SHAKER AT MY PLATE. TRY THIS!