Mustard and Herb Vinaigrette

makes about 1 1/4 cups


1/4 cup unseasoned rice wine vinegar

2 garlic cloves, roughly chopped

2 Tablespoons Dijon mustard

2 fresh basil leaves, roughly chopped

1 Tablespoon chopped fresh flat-leaf parsley

1 Tablespoon granulated sugar

1 teaspoon freshly squeezed lemon juice

1 teaspoon Worcestershire

1/4 teaspoon Tabasco sauce

1 1/2 teaspoons whole mustard seeds

1/2 cup neutral oil, like Canola or Safflower

1/2 cup Extra Virgin olive oil

Kosher salt and freshly ground black pepper to taste


In a blender or food processor, combine the vinegar, garlic, mustard, herbs, sugar, lemon juice, Worcestershire, and Tabasco.  Purée until smooth.  With the motor running, add the oils in a slow and steady stream until emulsified.  Add the mustard seeds, salt, and pepper.  Taste and adjust for seasoning if necessary.  Use immediately or refrigerate until needed.  Vinaigrette can be stored in the refrigerator for up to 1 month.  Enjoy!


Printed from thegalleygourmet.net