The vinaigrette itself is a simple mixture of French mustard, vinegar, and oil. Usually I use all olive oil, but sometimes I use peanut, or primarily olive with a dash of sesame oil or hazelnut for different tastes.
Ingredients
- 2 tablespoons French mustard
- 3 tablespoons good vinegar, such as red wine vinegar
- ¾ cup oil (olive oil, or any combination of olive, peanut, sesame, hazelnut, etc.)
- Salt and pepper
Method
In a glass jar with a tight-fitting lid combine the mustard, vinegar, oil, salt and pepper. Shake well. Refrigerate and use as needed, being sure to shake well before each use.
We always have a salad with dinner. Often, I just put olive oil and parsley on top, but I also like to have dressing—a classic French vinaigrette. I make it in a jar and then I can use it for a couple of weeks until it’s gone. If I know that I’m going to use it within a couple of days I might add chopped garlic or shallots, but if I’m making a batch to last a longer period of time, I will add the onion or garlic at the last moment. It’s very easy to do, just place it in a jar and shake it.