 | | Directions |
- In a 2 cup container, whisk vinegar, mustard and salt until salt dissolves.
- Slowly add oil and whisk in. Add garlic/shallots and black pepper. Whisk. Season to taste.
- Cover and refrigerate up to 1 week.
(There are numerous variations of this recipe, adding herbs, different vinegars and various ingredients such as capers olives, anchovies, etc.) |
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Prep Time: 15 minutes
Container: small bowl or jar with tight fitting lid
|  | | Ingredients | | - | | 3 tablespoons red wine vinegar |
| - | | 1/2 cup olive oil (extra virgin) |
| - | | 1 teaspoon Dijon mustard (optional) |
| - | | salt, ground black pepper to taste |
| - | | 1 clove garlic or shallot minced (optional) |
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