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Recipe Summary

Yield: Makes 1 1/3 cups

Ingredients

Ingredient Checklist

2 teaspoons Dijon mustard

1 teaspoon fine sea salt

2 pinches freshly ground white pepper

3 tablespoons red-wine vinegar

3 tablespoons sherry vinegar

1/2 cup plus 1 tablespoon olive oil

1/2 cup plus 1 tablespoon corn oil

Gallery

Recipe Summary

Yield: Makes 1 1/3 cups

Recipe Summary

Yield: Makes 1 1/3 cups

Recipe Summary

Yield: Makes 1 1/3 cups

Yield: Makes 1 1/3 cups

Makes 1 1/3 cups

Ingredients

Ingredients

  • 2 teaspoons Dijon mustard
  • 1 teaspoon fine sea salt
  • 2 pinches freshly ground white pepper
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons sherry vinegar
  • 1/2 cup plus 1 tablespoon olive oil
  • 1/2 cup plus 1 tablespoon corn oil

Directions

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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Eric’s Herb Vinaigrette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Eric’s Herb Vinaigrette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest