Dijon mustard was the most frequently mentioned addition to keep your vinaigrette emulsified, but it’s not the only option. “Honey, mayo or mustard can help keep the party together if you need ...

These healthy homemade salad dressings, from herb vinaigrettes to thick and creamy dressings, all have no added sugar.

Mustard is the key to a vinaigrette that doesn’t break, thanks to its natural emulsifiers that bind oil and vinegar into a stable suspension. Slowly drizzle in oil while whisking vigorously to create ...

A broken vinaigrette is usually lighter in weight, as it simply involves putting vinegar, mustard and oil into a jar and shaking it. When doing this, you use a ratio of 1 part vinegar to 3 parts oil.

My mom was a single working mom of three daughters who managed to get five square meals on the table for us every single night. I don't know how she did, but it was as if dinner magically appeared on ...

1/2 cup canola oil Instructions: Blend mustard, red wine vinegar, olive oil and canola oil in blender or food processor until dressing is completely emulsified (blended together and thick).

This balsamic vinaigrette will keep fresh in the refrigerator for about two weeks, and I store mine in a Mason jar so that I can easily give it a good shake before using. This is a wonderful ...

You'll have some leftover vinaigrette, which would be good on grilled chicken or fish, cooked asparagus or artichokes. Refrigerate and use within 3 days. Serve with warmed crusty bread.

A flavor-packed vinaigrette makes this salad come alive. The dressing can be made a few days ahead and refrigerated in an airtight container for up to 1 week. From Frank Linn of Silver Spring.

Set a pot large enough to hold chickpeas in a single layer over medium heat. Add 1½ cups oil. Once hot, carefully add chickpeas. Fry chickpeas, rolling them around the pan occasionally, until ...