Vinaigrette (Basic) - cooking recipe

Ingredients

1 tsp. Dijon mustard
scant 1/2 tsp. salt
5 twists of peppermill
2 Tbsp. red wine vinegar
scant tsp. fresh lemon juice
2 Tbsp. vegetable oil
1/4 c. olive oil

Preparation

Put mustard in the bottom of a salad bowl.
Stir the first 5 ingredients, whisking constantly.
Add vegetable oil and olive oil in a very thin stream.
Makes 6 tablespoons of vinaigrette, enough for 10 to 12 cups of salad greens.
Use shortly after it is made. Add whatever you like, garlic, anchovies, shallots, sliced mushrooms, chopped capers, etc.
May be used on grilled fish or cold roast beef (add horseradish) or chicken.