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.