Makes: 1/2 cup

2 tablespoons vinegar or lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
pinch of ground pepper
6 tablespoons olive oil

Makes: 1 quart

1 cup vinegar or lemon juice
1/2 cup Dijon mustard
2 teaspoons salt
1 teaspoon ground pepper
3 cups olive oil

optional: Add chopped parsley, chervil, basil, tarragon and/or chives

1. In a bowl, mix vinegar, mustard, salt and pepper.
2. Gradually mix in the oil until the mixture thickens and emulsifies.
3. Taste for seasoning.
Keeps 1 week refrigerated.

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