No Thanks
Keep In Touch With

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


Make one batch with white balsamic vinegar for the beet-and-onion salad, and another with lemon juice for the beans and artichokes.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Source: Martha Stewart Living, August 2012


  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 1 teaspoon minced shallot (optional for vinegar variation)
  • 1/4 cup white balsamic vinegar or fresh lemon juice (from 2 to 3 lemons)
  • 3/4 cups extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Whisk together mustard, sugar, and shallot if using. Whisk in vinegar or lemon juice, then oil in a slow, steady stream. Season with salt and pepper.

Related Topics