Basic Vinaigrette (Cooks Garden)

         Yield: 1 Cup
    Categories: Salads, Sauces

      2 tb Red wine vinegar
           -- (good quality)
      2 ts Dijon mustard
      1 sm Garlic clove; crushed
      6 tb Olive oil
 
  In a small bowl, make a paste of the vinegar, the mustard and the garlic.
  Begin whisking in the oil a few drops at a time, then in a thin stream,
  until all the oil has been added and the mixture is emulsified. Season to
  taste with salt and pepper.  Voila!
  
  Make a delicious variation by substituting balsamic vinegar and honey
  mustard.