Mother-in-Law Vinaigrette

Recipe Marie-Louise Pla

Makes about 11⁄2 cups

Mother-in-Law Vinaigrette

This is the first recipe I learned from my French mother-in-law. Ever since, I haven't bought salad dressing.

• 1 T Dijon mustard

• 1⁄3 c red wine vinegar (or sherry, or a mix of vinegars)

• 1 T minced shallot

• 1 c extra virgin olive oil

• 1 t salt

• 1⁄2 t pepper

In a medium bowl, whisk together the mustard, vinegar, salt, pepper, and shallot. Continue whisking as you slowly add in the oil. Taste and season with additional salt and pepper. Transfer to a jar and keep refrigerated up to a week.

Alternatively, mix all ingredients in a shaker or Mason jar. Shake vigorously. Keep refrigerated up to 1 week.