Feel free to double, triple or quadruple the recipe and keep plenty on hand. If you want more of a tang increase the vinegar. Want it sweeter, add a little honey.
2 tsp Dijon mustard
4 tsp vinegar, red wine, white wine or balsamic
2 TBSP Extra Virgin Olive Oil – the good stuff
2 TBSP mild oil such as peanut or avocado
Add all ingredients into a glass bottle, I use an old salad dressing jar, with a secure lid and shake until its all combined. This will keep in the refrigerator for a month.
Optional. Before serving, pour out the amount you need into a bowl and add your choice of chopped garlic or shallots and let it sit for about 10 minutes. Then feel free to add any fresh chopped herbs that you like just before serving. Once you add any of these, the vinaigrette needs to be used within three days.
Recipe adapted from The French Grill by Susan Herrmann Loomis.