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Friday: Sunny Anderson's PB&J Dip & Nachos That Won't Blow Your Diet

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Bobby Flay's Vinaigrette

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 3 sprigs fresh thyme, picked and chopped
  • 1 shallot, minced
  • Kosher salt and freshly ground pepper
  • 1/4 cup olive oil
PREPARATION

In a bowl, whisk together the Dijon mustard, vinegar, honey, thyme, shallot, salt and pepper.

Stream in the olive oil slowly and whisk quickly to emulsify.

Serve with steak and salad.

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