New This Month

Mustard Vinaigrette

  • Yield: Makes 1 1/3 cups

Source: Martha Stewart's Cooking School, Episode 111


  • 2 tablespoons Dijon mustard
  • 1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste


  1. In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

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