My Vinaigrette

The first method is more work, but makes a creamier dressing that won't separate.



1 or 2 fresh garlic cloves, peeled
salt (no more than 1 scant tsp)

In a wooden mortar or salad bowl, mash the garlic cloves into the salt until they disappear.
juice of 1/2 lemon
1 tsp whole-grain Dijon mustard

Whisk in the lemon juice and mustard
1/2 cup olive oil (preferably Gallo)
Slowly add the olive oil, whisking constantly, until dressing is creamy.

Method 2. (quick and easy, especially when adding other ingredients)
1. Put garlic, salt, lemon juice and mustard in the bowl of food processor. Pulse until the garlic is well chopped.
2. With processor running, slowly pour the olive oil through the feed spout.
There are endless variations on this, depending on the taste you want.
Add fresh or dried basil, thyme, oregano.
Add a peeled fresh tomato to the food processor in Step 1.
Use balsamic, rice, or flavoured vinegars instead of fresh lemon juice.