VINAIGRETTE
You can do this in a food processor or by hand.
Ingredients
Instructions
  1. Crush your garlic (making sure this is finely done, as you don’t want chips of garlic in your dressing), add the mustard, salt and pepper, lemon juice, and vinegar, then, as you mix, slowly add the olive oil so you get an emulsion. Once all the oil is added check the dressing for taste; you can add more salt and pepper, lemon juice or vinegar to taste at this point.
  2. The lemon juice and vinegar used together seem to set each other off, avoiding a too bitter lemon result, and the juice tempers the vinegar rather in the same magical way whiskey and lemon juice meet in a whiskey sour, both becoming something else altogether. This keeps very well in the fridge.