Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 25 Times
Can be made ahead of time.
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Vinaigrette
Cookbook
Yield : 1 1/3 cups
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
- ½ cup plus 1 tablespoon olive oil
- ½ cup plus 1 tablespoon corn oil
Directions
In a mixing bowl, whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the com oil. Store, tightly covered, in the refrigerator for up to 1 week.
© 1998 Eric Ripert and Maguy Le Coze
Nutritional Information
Nutrients per serving
Nutritional information is based on 21 servings.
105 kcal
0 % daily value
0 % daily value
0 % daily value
2 mg
0 mg
0 g
0 g
0 g
0 g
0 mg
117 mg
1 g
12 g
0 % daily value
