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Vinaigrette Recipe-1577

Photo by: Joseph De Leo
Comments: 0


Yield: 1 1/3 cups


  • 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


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 (% daily value)

Nutritional information is based on 21 servings.

105kcal (5%)
1mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
117mg (5%)
1g (6%)
12g (18%)
0mg (0%)

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