Jacques Pepin's Vinaigrette in a Jar

Another classic salad dressing. Serving size based on 1/4 cup.

Ready In:
5mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine all ingredients in a jar.
  • Shake well before serving.
  • Keeps refrigerated for up to 2 weeks.
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RECIPE MADE WITH LOVE BY

@PrimQuilter
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@PrimQuilter
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"Another classic salad dressing. Serving size based on 1/4 cup."
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  1. bouncedancer
    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.
    Reply
  2. The Portugarians
    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.
    Reply
  3. cubah
    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.
    Reply
  4. katie in the UP
    Delicious! I used red wine vinegar...and next time I think I will use white, just for appearance! Thank you posting!!
    Reply
  5. susie cooks
    This is great!! So easy! The flavors are excellent. Thanbks!
    Reply
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