Vinaigrette Sauce


  • 2 teaspoons plus 1 tablespoon olive oil
  • 3 teaspoons balsamic vinegar
  • 1 teaspoon vinegar, preferably apple-honey or malt
  • 2 teaspoons Dijon-style mustard
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ¼ teaspoon chopped parsley
  • ½ cup finely chopped onions
  • ½ teaspoon finely minced garlic
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      123 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 61 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

about 1/4 cup


  1. Put 2 teaspoons olive oil, all the balsamic and other vinegar, mustard, salt, pepper and parsley in a bowl and blend well.
  2. Heat remaining tablespoon olive oil in a small skillet, and add onions and garlic. Cook, stirring, over high heat until onions start to become golden. Spoon and scrape this mixture into the bowl. Stir to blend.

10 minutes

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