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Eric's Herb Vinaigrette

Use to make chef Eric Ripert's Poached Halibut in Warm Herb Vinaigrette.

  • Yield: Makes 1 1/3 cups

Source: Martha Stewart Living, May 1999


  • 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 vinegars. Whisking constantly, slowly drizzle in olive oil, then corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

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