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Red Wine Mustard Vinaigrette

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“Adapted from Michael Roberts’s Parisian Home Cooking”
READY IN:
5mins
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine mustard, vinegar, and salt in a small bowl, and whisk to combine. Add the oil one or two tablespoons at a time, whisking continuously to emulsify.
  2. Taste to correct vinegar-oil balance, if necessary, and toss with your favorite salad ingredients. The dressing will keep for up to two weeks in an airtight container in the refrigerator.

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