Creamy Vinaigrette

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I agree with many others that the ratios are off. There is too much oil and not enough of everything else. I too added more dijon mustard, more honey, and even more vinegar. I will refrigerate this overnight and serve it tomorrow with sugar glazed pecans over romaine shreds. I will also add a little garlic. This really is not her best recipe. But Ina does teach us a lot about recipes. So, everyone should make their own adjustments. Also, it is not at all creamy. It is oily.

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The recipe, as written, is far too oily. I agree with others that the ratios are off. I went back and added more honey and mustard. I didn't love it or hate it when I tasted it on my finger but on a bunch of mixed greens with thinly sliced red onion, it was fine. I don't think I'll make it again.

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I have now made this recipe several times for company. Everytime I make it I find that it was a bit bland so I put more honey in to sweeten it. It's always a favorite with that minor tweak! Great to serve just over greens if your dinner is more extensive!

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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.