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10 Responses to Making Classic Vinaigrette Video

  1. kecameron says:

    Love making my own vinaigrette! Had never thought of using two kinds of oil. Will give it a try this evening. Also have found that we prefer a grainier mustard. Thank you for the lesson!

    • Susan says:

      Karen, Everyone has their own little tricks. I like grainy mustard too, but it doesn’t thicken the vinaigrette up in quite the same way. Sometimes that’s better!

  2. Kathy says:

    I love this! A great idea, and so nice to meet you like this.

  3. Laura in Texas says:

    Congrats on your newest form of communication!

  4. Susan – your vinaigrette is one of my favorite foods (yes, really). Would it be just as good if I just used olive oil, instead of the combination of oils?

    Also – do you make your own red wine vinegar?

    • Susan says:

      Lindsay, It depends on the olive oil. Sometimes 100% olive oil can be bitter in a vinaigrette. The traditional French vinaigrette is JUST peanut oil.

  5. Diana says:

    How much mustard did you use?

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