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Mustard-Caper Vinaigrette

Yield: Yields about 1 cup.


  • 2/3 cup extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. minced capers (rinsed if salt-packed)
  • 2 tsp. Dijon mustard
  • 1-1/2 tsp. light brown sugar
  • 1 tsp. freshly grated lemon zest
  • 1 tsp. minced fresh garlic
  • Dash Worcestershire sauce
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper


  • In a small bowl or glass jar with a tight lid, whisk or shake all of the ingredients. The vinaigrette can be refrigerated for a week.


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Reviews (1 review)

  • birdie | 12/01/2010

    Excellent. Didn't have lemon zest and didn't miss it. No telling how good it would be with the zest.

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