- 2 tablespoons Dijon mustard
- 2 to 3 teaspoons red wine vinegar
- 3 tablespoons bland oil such as sunflower
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk in a teaspoon or two of water.