- Yield: 8 servings
- 2tablespoons Dijon-style mustard
- 1tablespoon stone-ground mustard
- 1/2cup extra-virgin olive oil
- 1/3cup red wine vinegar
- 2teaspoons minced fresh thyme
- 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.