Dijon Vinaigrette
Balsamic Vinaigrette
Dijon Vinaigrette
Makes about 1 cup
To make a creamy version, whisk about 4 tablespoons of mayonnaise in a
bowl
until it is smooth. Then whisk in the dressing a little at a time.
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 heaping teaspoons Dijon mustard
1/4 cup lemon juice
1/4 cup white wine vinegar
1/4 cup canola oil
1/4 cup olive oil
In a bowl, whisk the salt, pepper, mustard, lemon juice, and vinegar.
Slowly whisk in the canola and olive oils until the dressing emulsifies.
Store in a screw-top jar in the refrigerator for up to 1 month.
Balsamic Vinaigrette
Makes about 1 cup
There's much more vinegar in this dressing than the usual ratio, and it
can handle sturdy greens like arugula. It's also good drizzled on green
beans or on beans with flaked tuna in a simple Ni=E7oise salad.
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1/3 cup balsamic vinegar
2/3 cup olive oil
In a bowl, whisk the salt, pepper, mustard, and balsamic.
Slowly whisk in the oil until the dressing emulsifies. Store in a
screw-top jar in the refrigerator for up to 1 month.
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