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Running the whole thing in a chopper or whisking it in a bowl will emulsify the mustard. Great salad dressing--more than the sum of the parts. Neither the mustard nor the garlic is too prominent--it blends into a super tasty dressing, and the mustard gives it the body that a homemade vinaigrette often lacks. My daughter hates mustard and she's OK with this.
Wonderfully fresh tasting dressing. A healthy alternative to store bought varieties, with much better taste. Used white wine vinegar. Remarkably complex flavor for so few ingredients. If you don't try it you will regret it.
Made this last night following the recipe measurements exactly. It looked awful, like curdled milk! I was puzzled as to why. Was it bad mustard, bad oil. Let it sit for a while hoping it was change texture. Decided to throw it away BUT then decided to add another 1/4 vinegar! VOILA! Problem solved. Perfect vinaigrette...creamy and smooth and very tasty. Will definitely do again but on a 2 parts oil to 1 part vinegar.
Delicious! I used red wine vinegar...and next time I think I will use white, just for appearance! Thank you posting!!
This is great!! So easy! The flavors are excellent. Thanbks!
WOW this is very good... just saw this this a.m. in the NEW recipes..KNEW I had to try this for my salad I'm having for lunch today... it is put together very easily and I like how "full bodied" it is I like the color and followed your directions and made exactly as you posted with one exeption.. and that was a accident... had my great neice helping ...asked her to get me the Dijon mustard..and I payed no attention at 1st..so the 1st Tablespoon was French's horseradish mustard..but the 2nd was Dijon...it still turned out so so good...I had a clean /empty / 8oz glass Ken's steak house bottle and it filled it perfectly.. and it is pretty too... thank you so much for sharing this great vinaigrette recipe..it will be made often