Eosinophilic Esophagitis Friendly Tangy Dijon Vinaigrette
Total time5 min
Prep time5 min
Cook time0 min
4.5(18)
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Learn more →Ingredients
8 servings
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 small garlic clove, finely minced or grated
- 1 tsp honey
- ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ½ cup extra-virgin olive oil
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
In a small bowl, combine the red wine vinegar, Dijon mustard, garlic, honey, 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 between oil and vinegar. Stir in the fresh thyme, if using.
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