Basic Mustard Vinaigrette

Preparation info

  • Makes Enough for

    4

    Servings
    • Difficulty

      Easy

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Actually, the most basic vinaigrette is made without mustard, but this is a good, all-purpose dressing. For a milder dressing, leave out the garlic.

Ingredients

  • 1 tablespoon red wine vinegar, or to taste
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, smashed (optional)
  • Salt and freshly ground black pepper, to taste
  • 2½ to 3 tablespoons good olive oil

    Method

    1. In a glass measuring cup or small bowl, whisk or stir together with a fork the vinegar, mustard, garlic, and salt and pepper. Slowly whisk in the olive oil until smooth and emulsified or creamy. Taste and correct the vinegar-oil balance. Remove the garlic clove before serving.