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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 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.

Reviews (3)

  • giangiulio 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.

  • alligro 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...

  • megansmaking 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.

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