Yield: 1/2 cup
Ingredients
- 2 tablespoons sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 6 tablespoons cup olive oil
Method:
- In a small bowl, whisk together the vinegar, mustard, salt, and pepper.
- Slowly whisk in the oil until the dressing is creamy and emulsified.
- Taste and adjust the seasonings.
Variations:
Substitute an equal amount of red- or white-wine vinegar or use a different oil: walnut, hazelnut, or grapeseed.
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