Basic Vinaigrette Dressing

By Florence Fabricant

Published August 2, 1986

Total Time
5 minutes
Rating
4(17)
Comments
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Ingredients

Yield:½ cup

  • ½ teaspoon Dijon-style mustard

  • 2 tablespoons white-wine vinegar

  • 6 tablespoons extra-virgin olive oil

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

181 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a plastic container or a small bowl mix the mustard and vinegar until the mustard is completely dissolved.

  2. Step 2

    Add the olive oil and beat with a whisk or cover the container tightly and shake the mixture until the oil and vinegar are smoothly emulsified and thickened. Season to taste with salt and pepper.

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Ratings

4 out of 5
17 user ratings
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