Vinaigrette

It is the mustard that turns a vinaigrette into a creamy emulsion, but if you don’t want the flavour of mustard in your dressing, measure the other ingredients given here and whisk them together just before the salad is to be tossed and served. The dressing will soon separate back into a base of vinegar and seasoning under a pool of oil and should be whisked just before each further use.