Reviewed: Mar. 24, 2012

I am relatively new at making my own dressings, and lately what I've come up with has been disappointing. After finding this recipe and trying it out, I am so pleased!! This was delicious. I followed some of the other reviewers' advice and only added 1/3 cup of oil. Next time I make it I want to try it with flax seed oil that I have in the fridge :)

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Reviewer:

Carabear133

Reviewed: Feb. 9, 2012

This was delicious. I used lemon juice, extra garlic....served it over pasta, roasted veggies. It was a hit.

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Reviewer:

Gottabejones

Reviewed: Jan. 20, 2012

Delicious. It's tangy! Everywhere it said use either/or, we just split the two things and used half of each. It's now a new family favorite.

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Reviewer:

blueindia

Reviewed: Aug. 2, 2011

I haven't tried this recipe yet, however I plan to. I had to search "how to emulsify dressing" as I didn't quite understand the term. Which is why I'm reviewing in hopes this bit of info might help a few people. What you're essentially emulsifying is the vinegar/lemon juice with the oil. The emulsifying agent is the mustard (I suppose mayo would work but it seems to me mustard would be better). The key steps are to add the oil in slowly and gradually while whisking. This provides you control over the consistency of the dressing (more oil and you'll end up with custom mayonaise) and whisking aerates the mixture which is essential to emulsification. Shaking would also do the trick, but gives you no control over consistency. An emulsified dressing should only be kept for a week, refridgerated. Also, a tip on one of the tutorials was to toss/use the dressing only 15 minutes in advance. Hope that helps.

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Reviewer:

mai_lanta

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

Actually very easy. Modified some for taste on our end we used 1/2C red wine vinegar and 2 Tblsp. regular mustard (didn't have Dijon) and 2 Tblsp. Mayo. Added more garlic and garlic salt instead of regular salt. Added pinch of cayanne pepper to taste along with 1 tsp sugar. Used less than 1/2 C olive oil. Yum!!!!!!!!!!! Mixed in a 4C measuring cup. Easy. Thanks.

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Reviewer:

Gorbino

Cooking Level: Expert

Home Town: East Palestine, Ohio, USA

Living In: Temple City, California, USA

Reviewed: May 28, 2011

A good basic recipe...I used the oil, mayo, grainy mustard, all the fresh herbs from my garden, the vinegar and a shot of sesame oil and whizzed it up in the blender...Yum! Sublime....

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Reviewer:

reikichan2002

Reviewed: May 2, 2011

I used the lemon juice version and it was fantastic on a shrimp pasta salad. It was a little too tangy, but I added Parmesan cheese to the salad and it balanced the lemon perfectly. Sprinkled the whole works with parsley, then had three helpings. Mmmm... this will be added to my core stock of recipes for sure!

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Reviewer:

Fat Dumb n Happy

Cooking Level: Intermediate

Living In: Lindale, Texas, USA

Reviewed: Mar. 22, 2011

Amazing! I used mayo for my first attempt, but I'm very excited about trying it with Dijon. I used this vinaigrette for a pasta salad and there wasn't a noodle left in the bowl! Every person who tried it asked me how to make it. I added 2 extra cloves of garlic (my family loves garlic) and a teaspoon of Oregano for some color. This has become my go-to salad/pasta dressing.

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Reviewer:

tjduck85

Cooking Level: Expert

Reviewed: Feb. 1, 2011

I chose this dressing because I was in a pinch and I had all the ingredients. I used the mayonnaise and vinegar combination. I added very little salt. I liked the recipe for ease of preparation, but felt it lacked a bit in flavor. I think the addition of some herbs might be good here. This is a good base recipe that won't mask the flavor of the salad it's dressing.

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