- 1/2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 3 cloves garlic
- 2 teaspoons Dijon mustard
- 1 pinch salt
- 1 pinch black pepper
- With the skin still on the garlic cloves, drop them into a small pan of boiling water and cook for 5-6 minutes. Drain and let cool for a minute.
- Remove the skins (if they are still on) and smash the garlic in a small bowl making a paste.
- Add the mustard, vinegar and a pinch of salt and pepper. Blend well. Whisk in the olive oil.