Creamy Vinaigrette

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Loved it! Agree with other viewers to season and mix to taste. Remember you don't have to use all the dressing and can save for the next day. Pairs well with the mac and cheese.

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5 stars for Ina. Zero for new web page design. As a eye glass person, the new ... smaller font ...reduces FoodTV web page. Too bad. Annie , Fremont , CA

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I really liked this dressing. I served it over romaine with green olives, scallions, blue cheese, glazed walnuts, cucumbers...the dressing pulled it all together very nicely. We were fighting over the last bites!

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Make the dressing suit your taste buds using her basic ingredients! It's easy! I love Ina's way of cooking...never too much ingredients in her dishes!

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This was pretty good. It was a touch too heavy on the oil. Next time I will probably cut it down to 1/4 cup. Additionally, too much salt. Next time I will start with a 1/2 tsp salt then add more as needed. Despite the instructions to serve immediately, I think it tastes much better if it has an hour or two to meld (in the fridge, of course.

I served this with a salad consisting of: romaine and butter lettuce, quartered red grapes, chopped chives and toasted, chopped pecans. The final sum worked really well together.

Give this vinaigrette a try (with a few adjustments. It's good, quick, easy and so much better than something from a bottle.

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I agreed with the ingredients, was a good recipe overall just mess with the measurements to suit your taste...seriously tho, to much oil....

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I really like the flavor combination, but I wasn't a fan of the her ratios. I found hers to be quite oily. I ended up using my own measurements with the same ingredients. I added some fresh garlic, too. It was good, quick, easy, and you have everything on hand. Definitely not my favorite vinaigrette, but I'll use it again for something different.

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Lame. It's basically a pretty standard vinaigrette. What makes it creamy? Is it the mustard? The shallot? Also, why in the world is there 1/2 cup of olive oil for 2 servings? Gross and ridiculous.

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I agree with the reviewers who said that there is too much oil in this recipe--I prefer more balance between the main components--mustard, vinegar, and oil. But people, why are you throwing this away?!?!? Just add more vinegar, mustard, and/or honey to balance out the dressing to your taste, and then save the extra dressing in a jar for another day. I would give this one star too, if I threw out half a cup of good olive oil! A good salad dressing must strike a balance between the rich oil, tart vinegar, tangy mustard, sweet honey, and spicy pepper. Everyone prefers a slightly different taste, so TASTE it while you're mixing it, and adjust ingredients if necessary...start with just half the oil, for example, and add more until you're happy. That being said, Ina's recipe features a flavor combo that I love and always return to--just a little tweaking is needed to make this a dressing that anyone will enjoy.

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This is a fantastic easy dressing! Though you could cut the salt slightly and not lose flavor. Perhaps just 3/4 tsp instead.