- ¼ cup vinegar (or citrus juice)
- 2 t Dijon mustard
- ½ cup oil
Whisk all the ingredients together in a small bowl until completely combined and no oil remains on the surface of the mixture.
Season with sea salt, freshly ground pepper and any other herbs, spices, or aromatics you like. Serve at room temperature and whisk vigorously before serving.
Cook's note: The key to a great vinaigrette is having enough emulsifier, the substance that makes the oil and vinegar mix. In this case, it’s mustard. If you’re using a strongly flavoured nut or olive oil, consider combining it with a neutral oil, such as canola, at a 50:50 ratio.