2019 Recipe Project: M&D’s Dijon Herb Vinaigrette

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And we’re back! I hope you all had a great Cinco celebration. Did anybody swing by and see the M&D crew for all your margarita and guac needs? Anyway, now that we’re all full on chips and tacos, let’s get back to healthy recipes, shall we? THIS one is one I know you’ll be excited about because THIS is the recipe I get asked about over and over and over again.

The house dressing at M&D is a staple in the restaurant. It’s served with our house salad at dinner time and many of you have even made special requests to purchase it to take home. Well, now you can make it!

The only change I made to this recipe was removing the sugar. If you’d like to follow it exactly as it’s made at M&D, add 1/4 tbsp of sugar to the recipe below

M&D’s Dijon Herb Vinaigrette

  • 1 cup olive oil
  • 1 cup soybean oil
  • 3/4 cup cider vinegar
  • JUST under 1/2 cup dijon mustard
  • 1 clove minced garlic
  • 1/4 tbsp cracked green peppercorns
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tbsp salt

Combine all ingredients except oils in a large bowl. Mix well and then drizzle in oils while whisking. ENJOY!

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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