Vinaigrette

By Bryan Miller

Published April 30, 1983

Total Time
5 minutes
Rating
4(63)
Comments
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Ingredients

Yield:Three-quarters of a cup vinaigrette

  • ¼ teaspoon pepper

  • 1 teaspoon salt

  • 2 teaspoons Dijon mustard

  • ¼ cup tarragon vinegar

  • ⅔ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

161 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 62 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 bowl, combine pepper, salt, mustard and vinegar. Mix well. Slowly add the oil while stirring.

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Ratings

4 out of 5
63 user ratings
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Comments

meinmunich

Don't have tarragon vinegar so I used fresh chopped tarragon. It was pleasant.

meinmunich

Don't have tarragon vinegar so I used fresh chopped tarragon. It was pleasant.

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