Creamy Mustard Vinaigrette by Ina Garten (Barefoot Contessa)

“This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
  2. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  3. Toss salad with enough dressing to moisten and serve immediately.

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