Adapted from the Silver Palate’s “Our Favorite Vinaigrette”
You can double the amount and store in the fridge for several weeks.
Serves 4
1 tablespoon Dijon-style mustard
2 tablespoons red wine vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Minced parsley and/or snipped fresh chives to taste [or bits of blue cheese]
1/4 cup olive oil
1. Measure mustard into a bowl or mason jar and whisk well or close lid and shake well.
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