By Michael Ruhlman
Enhance this basic vinaigrette as you wish with fresh soft herbs (flat-leaf parsley, chive, tarragon) and/or minced shallot macerated in the red wine vinegar.
Combine the vinegars, mustard, salt, and pepper in a small bowl. Slowly whisk in the olive oil. Taste it and add more salt and/or pepper if needed. Whisk in a squeeze of lemon juice and serve.