House Vinaigrette

makes about 2 1/2 cups


1/4 cup Dijon mustard

1/2 cup red wine vinegar

1 1/4-1 1/2 cups canola oil


Combine the mustard and vinegar in a blender or deep container (using a hand-held immersion blender).  With the machine running, slowly drizzle in the oil until the mixture is thick and creamy, like a thin mayonnaise.  The dressing can be stored in an airtight container and refrigerated for up to 2 weeks.  If the dressing separates, use a blender or immersion blender to re-emulsify. 


Printed from thegalleygourmet.net