Recipe: Basic Dijon vinaigrette

Published: Wednesday, Oct. 10, 2012 - 12:00 am | Page 4D

Prep time: 10 minutes

Makes 2/3 cup

This is plenty for dressing 8 side salads. From and tested by Susan M. Selasky in the Detroit Free Press Test Kitchen.


1 tablespoon finely minced shallots

1/2 to 1 tablespoon Dijon mustard

1/4 teaspoon salt

1/2 to 1 tablespoon freshly squeezed lemon juice

1 tablespoon red or white wine vinegar

1/3 to 1/2 cup good-quality olive oil

Freshly ground pepper

Fresh chopped herbs, if desired


In a small bowl stir together the shallots, Dijon and salt. Whisk in the lemon juice and vinegar until blended. When well blended, start whisking in the oil, in a steady stream until it forms a smooth emulsion. Taste and adjust seasonings.

Finish with a pinch of freshly ground black pepper and herbs, if using.

Per serving: 59 calories (97 percent from fat), 7 grams fat (1 g sat. fat), 0 g carbohydrates, 0 g protein, 62 mg sodium, 0 mg cholesterol, 0 grams fiber.

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