Three-Step Creamy Dijon Dressing
published by Lauren Axelrod on Aug 14, 2008
Great on chicken, fish, Cubans, and of course all types of summer salads.
- 6 oz White Vinegar
- 2 oz Cider Vinegar
- 1 cup Dijon Mustard
- ½ cup Honey
- 1/8 Tsp Garlic Powder
- ¼ Tsp Salt
- 1/8 Tsp White Pepper
- 4 oz Walnut Oil
- 2 Tsp Shallots Minced
- Combine all of the ingredients except the oil.
- Gradually incorporate the oil in a steady thin stream.
- Adjust to taste.