Creamy Vinaigrette

This vinaigrette is a bit heavier and appropriate for use on sturdier greens, such as cabbages, kale, and romaine hearts.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 8


  • 1⁄3 cup cider vinegar
  • 1 tsp. granulated sugar
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground white pepper
  • 1⁄2 tsp. dry mustard
  • 1⁄4 cup heavy cream, at room temperature
  • 2⁄3 cup vegetable oil


  • Combine the vinegar, sugar, salt, pepper, and mustard in a container or jar with cover and shake vigorously to combine. Add the cream and oil and shake until emulsified. Use immediately or refrigerate overnight. Bring to room temperature before using.