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

Martha Stewart Living, August 2012

Gallery

Credit: Frederic Lagrange

Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews