emulsified dressing

Categories: Salads and Dressings, Posted by Sandy Bergsten


1 Tbsp mustard

2 cloves minced garlic

1 Tbsp chopped shallot

2 Tbsp lemon juice

1/4 cup balsamic vinegar

1/3 cup walnut oil

1/3 cup olive oil

1 Tbsp chopped fresh herbs (parsley, thyme, chives, etc.)

salt and pepper



Combine the mustard, lemon juice, vinegar in a tall bowl with a hand blender. With motor running slowly pour in olive and walnut oil. Add the garlic and shallots. Pulse until combined. Stir in fresh herbs and season with salt and pepper.

Store in an airtight jar for up to one week. Stir in the fresh herbs before serving.


Makes approximately 1 cup


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