Ingredients
2 tablespoons vinegar or lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
Freshly ground pepper
6 tablespoons extra-virgin olive oil
Preparation
Whisk vinegar, mustard, and salt in a small bowl; season with pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Use immediately or refrigerate in an airtight container up to 1 week; whisk before using.
