- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon cold water (optional
- Salt and pepper, to taste
- Whisk together the mustard and vinegar with a pinch of salt and a few cranks of pepper.
- Now vigorously -- don't go all crazy and splash yourself! -- whisk the mustard-vinegar mixture while you slowly drizzle the oil in a thin stream. It should look as if the mustard is absorbing the oil, giving you a nicely combined sauce. If the oil starts to pool a little at the top, stop pouring and just whisk it all together before resuming. Alternatively, shake it all in a jar with a lid or zap it in a blender.
- If it's too thick at the end (especially if you blend it), thin it with a tiny bit of water. (You'll be amazed at how much a little water will thin it.)
- If the vinaigrette separates, just whisk or shake or blend it back together before using.