- 1/4 cup rice wine vinegar or lemon juice
- 2 tablespoons Dijon mustard or mayonnaise
- 1 large garlic clove, minced
- Salt and freshly ground black pepper
- 2/3 cup olive oil
- Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.