Make this tangy mustard vinaigrette for our Chicken Salad.

Martha Stewart Living, July 2003

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Recipe Summary

Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in a glass jar; seal tightly. Shake until emulsified. Use immediately, or keep refrigerated in jar up to 1 week. Before using, let come to room temperature, and shake to emulsify.

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