Vinaigrette

• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 ta

Place the mustard and vinegar in a mixing bowl and stir to combine, then add the oil in a steady stream, stirring as it is being added. Season with salt and pepper—the sauce is ready to use.

Variations: Vary your vinaigrettes by using different oils and different acids. For instance, use olive oil or walnut oil, sherry vinegar or lemon juice, or a mixture of vinegar and lemon juice.