Mustard vinaigrette salad dressing
The thing about this is it's not separated. It's emulsified, thick, gloopy and not too acidic. You can add garlic if you want.
Course: Dressing, Salad dressing
Cuisine: French
- 1 or 2 tbsp heaped dijon mustard
- 1 lemon, juice of or a few drops wine vinegar or verjus
- 1 or 2 tsps good sea salt
- 1 clove garlic, finely crushed optional
- 100 ml extra virgin olive oil
Mix the mustard and the lemon juice or vinegar. Do this at the beginning, it's easier to make the dressing come together before adding the oil.
Add the salt
Add the garlic, if adding
Gradually add the oil, shake in the jar or whisk with a fork until it is a thick emulsified liquid.