Outback SteakhouseŽ Mustard Vinaigrette
From: Outback SteakhouseŽ restaurants
Servings: 4
  • 1/2 cup [125 mL] olive oil
  • 1/3 cup [80 mL] white wine vinegar or any vinegar
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 teaspoon [5 mL] French or English mustard
  • Well shake together all ingredients into a tightly covered container.
  • Refrigerate vinaigrette for at least 2 hours.
  • Shake well before serving.