A vinaigrette is traditionally made by mixing oil with an acid, such as vinegar or lemon juice. With this recipe, we also add mixed herbs for an earthy taste.
1 tsp. Dijon mustard
1/2 tsp. minced garlic
2 Tbsp. white-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup chopped mixed herbs (ie: tarragon, chives, and cilantro)
Salt and pepper
- Combine mustard, garlic, and vinegar.
- Slowly whisk in olive oil.
- Mix in herbs.
- Season with salt and pepper.
Food Mingle Blog Alternatives and Substitutions:
- I don’t care for Dijon mustard, so I substituted brown mustard instead – it gave the vinaigrette a darker color and more earthy, spicy taste. Hey, I would even use yellow mustard instead of Dijon, that’s how much I don’t like Dijon! Brown mustard has a higher concentration of the mustard seed, making it more spicy. I know that you mustard purists out there won’t like that substitution – don’t email me 🙂
Source: http://www.marthastewart.com, Martha Stewart Living, April 2016