Mustard Vinaigrette

Kitchen Tested
  • Yield 8 servings

Try this dressing on leftover cooked green beans, root vegetables, broccoli or salad greens.


2 tablespoons Dijon-style mustard
1 tablespoon stone-ground mustard
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 teaspoons minced fresh thyme


  1. Combine the mustards in a small mixing bowl. Slowly drizzle in the oil while whisking until smooth. Add the vinegar, thyme and salt; combine well. Will keep refrigerated up to 2 weeks. Makes 1 cup.