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Black Pepper Vinaigrette

Recipe information

  • Yield

    Makes about 1 1/4 cups

Ingredients

1/3 cup rice wine vinegar
2 heaping tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 tablespoon honey
3/4 cup extra virgin olive oil

Preparation

  1. Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsCondimentSauceDairy FreeGluten FreeVegetarianQuickEasy5 Ingredients or FewerNo-CookCookbooks
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