Serves 4 servings
Originally aired February 24, 2014
- 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.