VINAIGRETTE – A CONTEMPORARY MOTHER SAUCE
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