Dijon Vinaigrette

Yield 1 cup

Recipe from Martha and Jack of {originally adapted from The Silver Palate Cookbook}.



  1. In a small bowl, thoroughly whisk together the mustard, vinegar, sugar, salt, pepper, and herbs.
  2. Add the olive oil and blend using an immersion blender {or your super fast arm} until the dressing is completely combined and slightly thickened.
  3. Cover the dressing until you’re ready to use it and store it for up to a week at room temperature.  {Storing the dressing in the refrigerator will cause the dressing to congeal after 2 days.}

Recipe by Unruly Bliss at