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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Lauren Braun Costello
Servings: 3/4 cup
½ cup olive oil
¼ cup balsamic vinegar
2 teaspoons fine Dijon mustard
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
salt and freshly ground black pepper to taste
Combine vinegar, mustard and herbs. Slowly add oil and vigorously whisk until the mixture emulsifies. Add salt and pepper to taste. A pinch of brown sugar or honey may be added if the vinegar is too sharp.