No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Under 30 Minutes

Under 30 Minutes

Martha's Favorite Vinaigrette

This classic salad dressing also makes a fine sauce for vegetables, such as steamed green beans, and main dishes, such as broiled chicken or fish.

  • prep: 5 mins
    total time: 5 mins
  • yield: Makes 1 cup

Ingredients

  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of sugar
  • 3/4 cup extra-virgin olive oil

Cook's Note

Vinaigrette keeps in the refrigerator for up to two weeks. The oil and vinegar will separate; just whisk, shake, or whir them to re-emulsify. If the oil has solidified, let the vinaigrette come to room temperature.

Directions

  1. Step 1

    In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.

  2. Step 2

    Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

Source
Everyday Food, January/February 2003

Reviews (3)

  • 24 Mar, 2013

    too much mustard overwhelms. I used to make a dressing like this years ago and it was much more subtle and the other flavors were evident.

  • 24 Dec, 2012

    This a an amazing but very simple dressing. Reminds me of Paris... I sometimes add a minced clove of garlic...if I have basil in the garden, I may add it. This is the basis of a very fine simple green salad...

  • 20 May, 2012

    This dressing was good, but I really prefer the garlic parmesan one with lemon more. A good tasting dressing, but nothing more. Go above and beyond and try out some of the other ones.