- 2 teaspoons imported mustard, preferably Dijon or Düsseldorf
- Salt and freshly ground pepper
- ½ teaspoon chopped garlic
- 4 teaspoons red wine vinegar
- ½ cup peanut, vegetable, or corn oil
- 1 teaspoon chopped fresh rosemary, or half the amount dried
- Place the mustard in a small mixing bowl and add salt and pepper to taste, garlic, and vinegar.
- Use a wire whisk and gradually add the oil, stirring vigorously with the whisk. Stir in the rosemary.