Mustard

These two vinaigrettes feature Dijon-style mustard and come from The Crimson Spoon by former Washington State University executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors). The cookbook was published in 2013 by WSU Press.

Read more about mustard.

Balsamic Vinaigrette

¼ cup balsamic vinegar

2 teaspoons finely diced shallots

½ teaspoon finely chopped garlic

½ teaspoon Dijon-style mustard

¼ teaspoon finely chopped fresh thyme

½ cup olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Using a food processor, immersion blender or a whisk, blend together vinegar, shallots, garlic, mustard, and thyme. Slowly whisk in olive … » More …