No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Eric's Herb Vinaigrette

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

  • yield: Makes 1 1/3 cups


  • 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. Step 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.

Martha Stewart Living, May 1999