INGREDIENTS
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil
DIRECTIONS
In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
COOK'S NOTES
Vinaigrette keeps in the refrigerator for up to two weeks. The oil and vinegar will separate; just whisk, shake, or whir them to re-emulsify. If the oil has solidified, let the vinaigrette come to room temperature.
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