Author Notes: This is a star at our dinner table. I pour it over grilled chicken, drizzle over seared scallops or shrimp and use it to dress up green vegetables. —Despina Yeargin
Makes: 1 cup
tablespoons Dijon mustard
cup white wine vinegar
pinch sea salt & black pepper
cup extra-virgin olive oil
- Using a repurposed jar, combine all ingredients except oil. Shake, shake, shake (with the lid on, of course).
- Once everything has emulsified, pour in all of the oil, replace the lid and shake, shake, shake. Set aside and shake again prior to using.