I'd rate this five stars if it wasn't for the dried basil and garlic powder, for which I substituted a little fresh, chopped basil, and oh, about 1/2 clove of garlic that I pressed through a garlic press. I also used Dijon mustard in place of the mustard powder, and of course added salt and freshly ground pepper. What is particularly appealing about this recipe is the ratio of oil to vinegar, perfect at 3:1. Most are too vinegary. I mix the vinegar, mustard, garlic, salt and pepper, then whisk in the olive oil in a slow stream to produce a thick emulsion. I add the chopped basil at the end. The result is perfect, and near exact to what I get at one of my favorite 5-star restaurants.
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