Photo by Zach DeSart
Coby Ming, Harvest, Louisville, KY: "When I make vinaigrette, I always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.
Recipe information
Yield
Makes 3/4 cup
Ingredients
1
/4 cup good-quality red or white wine vinegar
1
tablespoon Dijon mustard
1
tablespoon honey
1
/2 teaspoon kosher salt
1
/2 garlic clove
1
/2 cup vegetable oil
2
tablespoons extra-virgin olive oil
Freshly ground black pepper
Need to make a substitution?
Preparation
Pulse 1/4 cup good-quality red or white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.