- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- Combine all ingredients in a jar with a tight-fitting lid; shake until blended. Store in the refrigerator. Yield: about 1 cup.
Originally published as Dijon Vinaigrette in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p60
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Reviewed Apr. 21, 2012
"I will add more sugar next time."