A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.

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Recipe Summary

Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

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Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

164 calories; carbohydrates 0.9g; fat 18g; sodium 239.5mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2005
This vinaigrette is easy to make and tasty. I used the lemon juice and not the rice wine. Will make a large quantity and keep in frig. Read More
(90)

Most helpful critical review

Rating: 3 stars
07/02/2006
I made the mistake of putting this on my salad immediately after it was done. WRONG!!! After a few hours I went to re-try my creation and it had thickened. My only suggestion next time would be to use less olive oil. Read More
(78)
58 Ratings
  • 5 star values: 26
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
11/13/2005
This vinaigrette is easy to make and tasty. I used the lemon juice and not the rice wine. Will make a large quantity and keep in frig. Read More
(90)
Rating: 4 stars
04/27/2006
This was very good! I made it for a pasta salad and it was yummy!! I did not have garlic on hand and used some garlic powder instead. Be sure to go slllooooowww when adding the oil and you will have a creamy delicious dressing!! Read More
(84)
Rating: 3 stars
07/02/2006
I made the mistake of putting this on my salad immediately after it was done. WRONG!!! After a few hours I went to re-try my creation and it had thickened. My only suggestion next time would be to use less olive oil. Read More
(78)
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Rating: 5 stars
07/02/2008
I am new to making my own dressing and was hesitant about this one since the ingredients sounded so basic but I was greatly surprised about how well it tasted. I used Lemon Juice and Mayo and it was great on a green salad with tomato cuc and Feta. Next time I will try and add some fresh or dry herbs to it. Note: Can not keep long in fridge b/c the dressing separates and turns clumpy beyond saving. Mine went bad in a week. Read More
(52)
Rating: 3 stars
02/15/2006
This is an easy and quick dressing recipe. It has a heavy dijon mustard taste that I did find slightly over powering. I added a little sugar as well as the vinaigrette is very tangy. I also added a little dried tarragon. I served the dressing over a green salad with tomatoes and feta cheese. It was a nice compliment. Read More
(38)
Rating: 5 stars
12/14/2009
This was easy and delicious - I used rice wine vinegar and Hellman's lite mayo with minced garlic from the jar. I used slightly less than 2/3 c. of light olive oil. I put everything into a jar with a tight fitting lid and shook it without a problem. It blended perfectly. It was nice and creamy and went great over romaine lettuce with thin slice cucumber cherry tomatoes and thin sliced red onion. Read More
(33)
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Rating: 5 stars
06/06/2007
Delicious! I used fresh lemon juice. When I need lemon zest I juice the lemons and freeze the juice so I had it on hand. I served steamed salmon on a bed of greens and drizzled this dressing all over it. My husband ate every last bit! Thanks! A Read More
(27)
Rating: 5 stars
07/06/2007
I made this with the rice vinegar and mustard and thought it was great on the pasta salad I made with grilled veggies! It's very light and tasty. Read More
(27)
Rating: 5 stars
05/19/2007
I thought this was very yummy and have used it in multiple ways (marinade for chicken dip for steaks standwich spread) Read More
(26)
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