Makes:enough for 1 salad |
Prep Time:5 minutes
When I read Nora Ephron’s recipe for vinaigrette with mustard in her novel Heartburn, I thought, “She’s stealing this from me!” Then I thought, “No, Bernstein stole it from her,” then I realized, “Wait…we all must make it this way.” Now you can too.
1 teaspoon Dijon Mustard (I use Grey Poupon)
2 tablespoons sherry vinegar or red wine vinegar
Pinch sea salt or kosher salt
3 tablespoons extra-virgin olive oil
In a small bowl or ramekin, whisk mustard, vinegar, and salt together with a fork. Pour in oil, whisking until blended. Pour over any salad.
note: when I have a nearly empty mustard jar, I add the vinegar, salt, and oil right to it and shake the jar like mad to blend. Then it’s ready in its own little container.