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Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. I add mustard to keep it from separating.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Whisk together vinegar and mustard.
- Slowly stream in oil while whisking continuously.
- Taste and check for seasoning; adjust as desired.
- Toss with salad greens and serve.