Mustard-Balsamic Vinaigrette

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Appears in Cook's Illustrated September/October 2001

To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.

SERVES4 (Makes about 1/3 cup, enough for a salad for 4)

TIME10 minutes

WHY THIS RECIPE WORKS

We wanted a recipe for an assertive, bold, balanced vinaigrette that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette r...

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