Basic red wine mustard vinaigrette
This is a recipe for a sure-to-please salad dressing from Janine Sarlin, chef/caterer to the stars….including Marvin Shanken of The Wine Spectator fame.
3 tablespoons Dijon mustard (Grey Poupon) smooth one
4 tablespoons aged red wine vinegar (Maille – oak barrel aged red wine vinegar)
1 cup extra virgin olive oil
About 1/2 cup good quality olive oil
Freshly ground black pepper to taste
In a large mixing bowl, whisk together the mustard and vinegar until well blended. Slowly add the extra virgin olive oil, whisking constantly. Continue adding regular olive oil, whisking constantly until an emulsion is formed. Season to taste. Can be done ahead, store in glass jar and refrigerate. Will keep for months in the refrigerator. Makes about two cups
Remove from refrigerator and whisk again before using.