Basic Vinaigrette with Herbs - 1 Cup

Cuisinart original
This simple vinaigrette is perfect over a salad of mixed greens and fresh vegetables. Substituting 1½ teaspoons of herbes de Provence for the combined basil/thyme/marjoram is an easy way to change it up a bit, and saves on the amount of dried herbs you need to have on hand.


Makes about 1 cup


¼cup red wine vinegar 1teaspoon Dijon-style mustard ¼cup fresh parsley ½teaspoon dried basil ½teaspoon dried thyme ¼teaspoon dried tarragon ¼teaspoon ground white pepper ½teaspoon kosher salt ¾cup extra virgin olive oil

Nutritional information

Nutritional information per serving (1 tablespoon): Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g


Put the vinegar, mustard, parsley, spices and salt into blender jar. Blend on speed 1 until combined, and parsley is finely chopped, about 10 seconds (stopping to scrape down the sides of the jar as necessary). Once the mixture is combined, carefully remove the measuring cup from the cover of the blender. Blend on speed 1 and slowly add the oil through the lid opening. The process should take about 2½ minutes. Taste and adjust seasoning as desired.