Mustard Vinaigrette

  • 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


  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.


Nutritional Info *per serving

  • Calories 126
  • Fat 14g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 73mg
  • Carbohydrate .05g
  • Fiber .03g
  • Sugars 0g
  • Protein .01g