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  • 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


Serves: 4 servings


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.