Basic mustard vinaigrette recipe

Published June 3, 2010 6:04PM (EDT)

 (Tracy Hebden Lrps)
(Tracy Hebden Lrps)


  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon cold water (optional
  • Salt and pepper, to taste


  1. Whisk together the mustard and vinegar with a pinch of salt and a few cranks of pepper.
  2. Now vigorously -- don't go all crazy and splash yourself! -- whisk the mustard-vinegar mixture while you slowly drizzle the oil in a thin stream. It should look as if the mustard is absorbing the oil, giving you a nicely combined sauce. If the oil starts to pool a little at the top, stop pouring and just whisk it all together before resuming. Alternatively, shake it all in a jar with a lid or zap it in a blender.
  3. If it's too thick at the end (especially if you blend it), thin it with a tiny bit of water. (You'll be amazed at how much a little water will thin it.)
  4. If the vinaigrette separates, just whisk or shake or blend it back together before using.

By Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam.

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