Servings: 1 cup vinaigrette
  • 1/4 cup red wine vinegar 60ml
  • 3 teaspoons Dijon-style mustard
  • 1/2 teaspoon fine sea salt
  • 1/4 cup neutral oil 60ml, untoasted peanut is my favorite
  • 3/4 cup extra-virgin olive oil 180ml
  1. Place the vinegar and the mustard in a medium-sized bowl and whisk together.  Whisk in the salt, then slowly whisk in the oils.  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. Transfer the vinaigrette base to a bottle or container of your choice, and reserve for those salad moments.  The vinaigrette doesn't need to be refrigerated, unless you don't plan to use it.

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