- 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 heaping teaspoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 6 tablespoons olive oil
- Whisk all the ingredients in a glass bowl to blend.
Emeril Lagasse’s new cookbook, Essential Emeril, is now available!
For more information about the book and to order your copy today click here.