Dijon Vinaigrette
2 tablespoons sherry wine or cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, smashed to a paste
6-7 tablespoons olive oil or vegetable oil
Salt and pepper to taste
Combine vinegar, mustard and garlic in a bowl. Gradually whisk in oil. Add salt and pepper to taste. If not using immediately, cover and refrigerate up to five days.
Makes about ½ cup.
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.