Vinaigrette

Yield: 1 1/2 cups

Author: Mark Bittman

Ingredients

1 cup olive oil

1/3 cup of any wine vinegar, or more to taste

2 teaspoons dijon mustard

salt and freshly cracked pepper

Instructions

Put the oil, vinegar, and mustard in a small glass jar along with a pinch each of salt and pepper.

Screw on the top of the jar and shake until the dressing becomes thick and creamy. Taste and adjust the seasoning, adding small amounts. Add more vinegar 1 teaspoon at a time until you reach your desired balance.

Shake again and serve right away or store for up to 3 days in the refrigerator. Shake well before each use.

Notes:

Variations:

1 minced garlic clove or finely chopped shallot

1/4 cup chopped fresh parsley, basil, or dill or 1 tablespoon rosemary, tarragon, or thyme leaves

1 inch fresh ginger, peeled and minced

1 tablespoon of honey or maple syrup

crushed red pepper

1/4 freshly grated parmesan