Basic vinaigrette (cooks garden)

Yield: 1 Cup

Measure Ingredient
2 tablespoons Red wine vinegar (good quality)
2 teaspoons Dijon mustard
1 small Garlic clove; crushed
6 tablespoons Olive oil

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. Voila! Make a delicious variation by substituting balsamic vinegar and honey mustard.

From: The Cook's Garden catalog - Spring/Summer 1993 (page 65)

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