• 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


  1. 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.
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