- cup ¼ tamari 60ml
- 2 teaspoons red wine vinegar
- 3 teaspoons Dijon-style mustard
- cup ¼ neutral oil 60ml
- cup ¾ extra-virgin olive oil 180ml
Place the tamari, the vinegar, and the mustard in a medium-sized bowl and whisk until combined. Slowly whisk in the oils until they’re emulsified. Your vinaigrette is likely to be quite thick; if it is too thick for your liking, whisk in some warm water. Taste for seasoning and adjust accordingly.