Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)
Keeps 2 weeks in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 511 (99%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 0mg||0 %|
|Sodium 230.2mg||8 %|
|Potassium 43.1mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.5g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 516
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