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Fine Herbs Vinaigrette

This vinaigrette works well on green salads, cucumbers, sliced tomatoes, and cold steamed vegetables like artichokes and asparagus.
Based on a recipe from The New York Times Cookbook, Craig Claiborne.
Prep Time15 minutes
Total Time15 minutes
Course: Sauces, Salad Dressings, Gravies
Servings: 3 cups
Author: Catherine Christiano


  • 1/2 teaspoon dry mustard
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried basil
  • 2 cups canola oil
  • 3/4 cup tarragon vinegar or white wine vinegar and 1/4 tsp dried tarragon if tarragon vinegar is not available
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh parsley chopped
  • 2 cloves garlic peeled and split


  • Use a one liter bottle or jar with a top that seals well. Add all ingredients; shake well. Best when allowed to stand for several hours for flavors to meld. Discard garlic before using.