Creamy Vinaigrette

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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.

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have made this using many varieties of vinegar( my ownfrresh herbs addd the flavoring - please add nutritional value for a heart healthy & dr. mandated lifestyle in Clveland, OH. Thanks Ina!!!

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Used all the ingredients, except the shallot. Salt & Pepper I estimated. I loved it and it gives a tangy option other than the on going olive oil, Balsamic Vinegar, salt & pepper. Thanks !!!!

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Easy to make and fast. Good flavor for a fresh salad.

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i made this vinaigrette as follows:
1/4 c. evoo
2 tb. red wine vinegar
1/2 tb shallot
1/2 tb honey
1tb dijon mustard
1/4 tsp. kosher salt
1/4 tsp fresh ground black pepper

it tasted great this way!

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Made this dressing; salad was totally ruined. Way too much salt--I would try 1/4 of a teaspoon if I decide to make this again.

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I loved it! The second time I made it I substituted Pear Infused Vinegar only because I've been dying to try it on something. Great! I have never had an Ina recipe fail. Thank you, M'lady
Linda

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I RECORDED THIS SHOW AND REVIEWED IT BEFORE I MADE IT; THE PROBLEM IS AGAIIN WITH THE WRITTEN RECIPE. INSTEAD OF A 1/2 TEASPOON OF MUSTARD IT SHOULD BE A 1/2 TABLESPOON. CUT BACK ON THE OIL IN THE BEGINNING AND TASTE ALONG THE WAY AND YOU SHOULD FIND THIS A GREAT DRESSING!

HOPE THIS HELPS.
MARIA