Makes 1 cup
- Place mustard and sugar in a bowl and season with salt and pepper. Add quality wine vinegar (can be red or white wine vinegar or balsamic vinegar, for example)
stirring until sugar and salt have dissolved and the mixture is smooth.
- Add olive oil by pouring in a thin and steady stream while whisking vigorously until amalgamated. Adjust seasoning to taste.
- Stored in the fridge, vinaigrette salad dressing will last for several weeks.
As a guide, use one part vinegar to four parts oil. These proportions can be varied according to personal taste, the acidity of the vinegar, or the tartness of the food being dressed.