Herb Vinaigrette

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  • Total: 10 min
  • Prep: 10 min
  • Yield: About 1 cup
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1/4 cup white wine or champagne

1 to 3 teaspoons Dijon mustard

1 teaspoon kosher salt

Freshly ground black pepper to taste

2/3 cup extra-virgin olive oil

2 tablespoons minced herbs, such as tarragon, chives, and/or parsley


  1. In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

Cook’s Note

The herbs will loose their vibrant green color over time, but will contribute but will contribute more flavor to the dressing.