VINAIGRETTE – A CONTEMPORARY MOTHER SAUCE

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This recipe scales up and down proportionately.

  • 1 oz. wine vinegar

  • 2 teaspoons Dijon mustard

  • salt and freshly ground black pepper, to taste

  • 3-4 oz. olive or vegetable oil

Whisk the vinegar, mustard, salt and pepper together until dissolved. While continuing to whisk rapidly, add the oil slowly in a thin stream. Done properly, dressing will emulsify. Taste and adjust seasonings.

The dressing will taste a bit tart and vinegary but this is best to complement the bitter flavor profile of your salad greens. Will keep emulsified if refrigerated in a covered glass container for about 3 days. Makes about ½ cup