House Vinaigrette

• 3 tablespoons red-wine vinegar
• 3 tablespoons Sherry vinegar*
• 2 teaspoons Dijon mustard
• 1 teaspoon fine sea salt
• 2 pinches freshly ground white pepper
• 1/2 cup plus 1 tablespoon olive oil
• 1/2 cup plus 1 tablespoon corn oil
• *available at specialty foods shops and some supermarkets

1. In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated.
2. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified.
3. Vinaigrette keeps, covered and chilled, 1 week.

redwine vinegar, sherry vinegar, mustard, salt, white pepper, olive oil, corn oil, some supermarkets

Taken from www.epicurious.com/recipes/food/views/house-vinaigrette-15212 (may not work)