Prep Time:
5 mins
Yields:
about 1 cup
Chef notes
I can't even remember the last time I used store-bought dressing. It tastes so much better when you make it yourself, and it takes you no time at all. The best part? You will almost always have these ingredients in your fridge and pantry at all times.
Technique tips: This can be made 3 days in advance. Simply bring to room temperature and whisk it up before serving.
Swap option: If I don't have white wine vinegar, I will use red wine vinegar or balsamic vinegar.
Ingredients
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1 tablespoon white wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
Preparation
Whisk first 4 ingredients together in a small bowl (or shake them together in a mason jar with lid). Season to taste with salt and pepper.
