Food & Recipes

Bobby Flay's Vinaigrette

by Rachael Ray Show Staff 9:00 AM, September 5, 2014

Aired September 5, 2014

Serves 4 servings

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


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.