- Yield: Makes 1 1/3 cups
Source: Martha Stewart's Cooking School, Episode 111
- 2 tablespoons Dijon mustard
- 1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar
- 1 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper, plus more to taste
In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.