Garlic and Mustard Vinaigrette
A good vinaigrette starts with the order of mixing, and this one gets it right. The mustard goes in with the vinegar first, then the oil follows in a slow stream, which gives a smooth emulsion that stays together longer. The ratio is the classic one, one part vinegar to three of oil, so it tastes balanced, and it takes ten minutes with a bowl and a whisk.
Instructions
Put the smashed garlic, a pinch of salt, the mustard and the vinegar in a bowl. Stir them together until the mixture looks smooth.
Add the oil, pouring it in a thin stream while you stir, until the dressing is smooth and fully combined. Adding it slowly helps the emulsion hold and keeps it from separating quickly.
Season with freshly ground pepper and your choice of herbs, tasting as you go and adding more salt if needed.
Let the vinaigrette stand for a while so the herbs and mustard can soak into the oil and the flavors blend. The longer it sits, the better blended it will taste.
If the oil and vinegar have separated while standing, whisk it again briefly just before use. Toss it with the salad right before serving, since dressed greens wilt within a few minutes.
Make it personal.
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