Use to make chef Eric Ripert's Poached Halibut in Warm Herb Vinaigrette.

Martha Stewart Living, May 1999

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Recipe Summary

Yield:
Makes 1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, whisk together mustard, salt, pepper, and vinegars. Whisking constantly, slowly drizzle in olive oil, then corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

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