Eosinophilic Esophagitis Friendly Classic Vinaigrette
Total time5 min
Prep time5 min
Cook time0 min
4.5(20)
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Learn more →Ingredients
8 servings
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, minced
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ½ cup extra-virgin olive oil
- 1 tsp honey (optional)
Instructions
- 1
In a small bowl, combine the red wine vinegar, Dijon mustard, garlic, salt, and pepper. Whisk together until the salt dissolves and the mixture is uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation. Whisk in the honey, if using.
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