By Sarah Blackburn 1 tablespoon white wine vinegar 1 tablespoon smooth Dijon mustard 1 clove garlic, crushed, minced or grated ¼ teaspoon salt Freshly cracked black pepper, to taste Pinch sugar ¼ cup or more extra virgin olive oil
Stir together the vinegar, mustard, garlic, salt, pepper and sugar. Allow the seasonings to permeate the vinegar by letting it sit for 3-5 minutes. Whisk in the olive oil little by little, until you have a nice emulsion. Taste and add more oil if needed.
Use it for: everything! It’s especially nice on butter lettuce, or drizzled over warm boiled potatoes, or even on a salade nicoise.