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Once-A-Week Vinaigrette

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Show: Sara's SecretsEpisode: Cook like a Chef

  • Cook Time

    2 min

  • Level

    Easy

  • Yield

    1 cup

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Times:

Prep
2 min
Inactive Prep
--
Cook
2 min
Total:
4 min
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Ingredients

  • 1/2 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • 1/4 cup white wine, red wine or sherry vinegar
  • 3/4 cup extra-virgin olive oil

Directions

Combine the salt, mustard, and vinegar in a glass measuring cup and whisk with a fork until the salt is dissolved. Slowly add the oil in a stream, whisking. The vinaigrette keeps, covered, at room temperature for 1 week or in the refrigerator for a month.

Rated: 5 stars out of 52 Reviews
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