Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Dijon Mustard Vinaigrette

  • Yield: 6 tablespoons


  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced shallots, optional
  • 2 teaspoons white wine vinegar or Champagne vinegar
  • 3 tablespoons vegetable oil or olive oil
  • 1 tablespoon extra-virgin olive oil
  • Pinch salt


  • In a small bowl, whisk together the mustard, shallots if using, and vinegar. In a slow, steady stream, whisking constantly, drizzle in the vegetable oil, to form an emulsion. Whisking, slowly add the extra virgin olive oil. Add the salt and adjust the seasoning to taste.
  • Use immediately.