Sauce vinaigrette

• 50 g (1¾ oz/3 tbsp) Dijon mustard
• 50

In a small bowl, whisk the mustard with the vinegars, garlic and a little seasoning. Pour over the oil in a thin, slow drizzle, whisking constantly until the vinaigrette becomes thick and emulsified. Transfer to a jar or airtight container and keep in the refrigerator. It will keep for up to a week.