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:
  • Total Time:
  • Yield: Makes 1 cup
Martha's Favorite Vinaigrette

Source: Everyday Food, January/February 2003


  • 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


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

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

Cook's Notes

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.


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