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Vinaigrette

20

Use this recipe when making our Garlic-Marinated Chicken Cutlets with Grilled Potatoes.

  • Yield: Makes 1 cup

Source: Everyday Food, July/August 2006

Ingredients

  • 1/3 cup white-wine vinegar
  • 1/4 cup Dijon mustard
  • 2 teaspoons honey
  • 1/2 cup olive oil
  • Coarse salt and ground pepper

Directions

  1. In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.

Reviews Add a comment

  • ClauTecu
    28 APR, 2010
    This is a great dressing!
    Reply
  • SOMERSIZING
    5 SEP, 2008
    THERE WAS MORE HONEY THAN MY TASTE BUDS LIKE, BUT MY HUBBY LOVED IT. COURSE HE CAN EAT HONEY BY THE SPOONFUL AND THAT GETS MY BLOOD SUGAR ALL UPSET. BUT I WILL MAKE AGAIN FOR HIM, AND LEAVE THE HONEY OUT FOR MINE.
    Reply
  • igines
    27 FEB, 2008
    I made this for a chicken salad that called for a honey mustard dressing. I didn't have any and found this recipe and it was soooo good. I usually don't like any kind of honey mustard dressing, but this has changed my mind. This is a keeper.
    Reply