For 1/2 a cup
Ingredients:
- 2 tablespoons white or red wine vinegar
- salt
- freshly ground black pepper
- 1/4 teaspoon dry mustard
- 6 to 8 tablespoons olive oil
Preparation
- With a whisk or fork, beat the vinegar, a little salt and pepper and the mustard until the salt dissolves.
- Dribble in the oil a few drops at a time, beating constantly, until it is absorbed.
- Taste and season.
Note:
Lemon juice may be substituted for the vinegar, or the sauce may be made with half lemon juice, half vinegar.
