Dijon-Tarragon Vinaigrette
By: Mike Maury
Salad dressings are sort of personal. Some of us like them tangy, some not. So shake, taste, and add more vinegar or oil to your liking. For this dressing, try fines herbs in place of tarragon.
By Mike Maury
- Yield: 1 1/2 cups
- Cuisine: French
- Course: Salad
Ingredients
- 1 cup safflower or canola oil
- 1/2 cup white wine vinegar (5% acidity)
- 2 teaspoons Dijon-style mustard
- 2 teaspoons brown sugar
- 1/4 teaspoon dried tarragon, crushed
Directions
- Combine ingredients. Whisk or shake well.
