½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon mayonnaise (see note)
1 tablespoon wine vinegar, white or red
¼ teaspoon salt
¼ teaspoon black pepper
Pour all ingredients into a 2-cup glass measure or an 8-ounce or larger jar that has a lid. Whisk or shake very well to combine. Use right away or refrigerate up to 2 weeks. (Shake well to recombine.)
Makes about ½ cup.
Cook's note: Choose a mayonnaise you enjoy, fat level of choice. Analysis is based on full fat mayonnaise.
@Recipe nutrition:Nutrition values per tablespoon: 135 calories (99 percent from fat), 16 g fat (2 g saturated), trace carbohydrates, trace fiber, trace protein, .63 mg cholesterol, 130 mg sodium.