Basic Vinaigrette (Cook's Garden)
Source of Recipe
The Cooks Garden catalog - Spring/Summer 1993
List of Ingredients
2 tablespoons Red wine vinegar
2 teaspoons Dijon mustard
1 small Garlic clove crushed
6 tablespoons Olive oil Recipe
In a small bowl, make a paste of the vinegar, the mustard and the garlic. Begin whisking in the oil a few drops at a time, then in a thin stream, until all the oil has been added and the mixture is emulsified. Season to taste with salt and pepper.
Make a delicious variation by substituting balsamic vinegar and honey mustard.
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