Mustard Vinaigrette

Kristine Kidd

This is a traditional French salad dressing. Make a big batch and keep it in the fridge, it will keep for at least a week, but bring to room temperature before using. Makes about ½ cup

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Course Salad

Cuisine French

Servings 0.5 cup

Ingredients

2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar, red wine vinegar or white wine vinegar
6 tablespoons olive oil or vegetable oil
Salt and pepper
Optional additions: minced fresh herbs, minced shallot, minced garlic

Instructions

Measure the mustard and vinegar into a small bowl and whisk until blended. Very gradually whisk in the olive oil until the mixture thickens. Then whisk in the oil in a thin steady stream. Season to taste with salt and pepper. Mix in any optional ingredients. (Can be stored in the refrigerator. Bring to room temperature before using.) Use to dress any salad.