Classic Vinaigrette

3/4 cup extra virgin olive oil
3-1/2 tbsp wine vinegar
1 tbsp Dijon mustard

Mix in a bowl or bottle.  Can be kept at room temperature for 1-2 months.


Comments

Popular posts from this blog

Beer Batter for Fondue

Leftover Scalloped Potato Soup

Bread (known as challah, houska or chalka)