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Reviewed Green Salad with Creamy Mustard Vinaigrette

Sep 15, 2012 in Food Network Community Toolbox on

This is by far the best vinaigrete I've ever tasted! Follow it exact and you won't go wrong. I did use a raw egg yolk especially because my eggs are right out of the nest of my chickens. You can't get fresher than that. Make it in a small mason jar and stored it in the frig if you have extra. It keeps a while. Love it so much I can drink it!"

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