Adapted from How to Cook Without a Book by Pam Anderson
| 2 | garlic cloves or 1 shallot, minced |
| 2 tsp | Dijon mustard |
| 3 T | vinegar (balsamic, red or white wine, tarragon, raspberry, etc.) |
| salt and ground black pepper | |
| ½ c | olive oil |
Whisk method
- Whisk together the garlic or shallot, mustard, and vinegar along with a generous sprinkling of salt and ground black pepper in a heavy-bottomed bowl.
- Gradually whisk in olive oil in a steady stream to form a smooth, creamy emulsified sauce.
- Can be stored in an airtight containter for 1 week. Shake before using. Taste for salt after adding to salad, cooked vegetables, etc.
Blender method
- Use blender to mince the garlic or shallot. Add mustard and vinegar along with a generous sprinkling of salt and ground black pepper in a heavy-bottomed bowl. Process until well blended
- With blender running, gradually add olive oil in a steady stream to form a smooth, creamy emulsified sauce.
- Can be stored in an airtight containter for 1 week. Shake before using. Taste for salt after adding to salad, cooked vegetables, etc.
