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Classic Vinaigrette


This simple, flavorful vinaigrette from chef Michel Roux's "Sauces" cookbook will quickly become your go-to salad dressing. Also Try: Roquefort Vinaigrette, Tomato Vinaigrette

  • Servings: 4

Source: The Martha Stewart Show, October 2010


  • 1 teaspoon strong Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1 tablespoon red- or white-wine vinegar
  • 3 tablespoons peanut, sunflower, or grapeseed oil


  1. Place mustard in a medium bowl; season with salt and pepper and whisk to combine. Slowly whisk in vinegar.

  2. Whisk in oil in a slow, steady stream until emulsified. Season with salt and pepper and add a splash or two of vinegar if necessary. Vinaigrette may be kept in an airtight container, refrigerated, for up to 1 week.

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