The Perfect Vinaigrette Recipe communist_cook

• Olive Oil (Extra Virgin preferable), 4 tablespoons
• White wine vinegar (though red wine vinegar is acceptable), 2 tablespoons
• Seasoning
• Strong English Mustard, 1 tablespoon
• (Not essential) Tabasco sauce, a few 'glups'

1. In a mixing bowl, insert the olive oil and vinegar, and mix until emulsified (the oil wont sink to the bottom).
2. Add the mustard.
3. You can use French mustard, but remember to add less vinegar as French mustard contains vinegar.
4. Again, mix.
5. Taste, and season.
6. For a bit of spice, add Tabasco at this point, as much as your tastes wish for depending on how much chilli you can take.
7. If you wish, you can add anything for garlic to coriander at this stage, but I recommend that the simpler the sauce the nicer it tastes.
8. You dont have to leave it in the fridge, but it tastes much better if you do for around two hours.
9. Add it to the salad slowly whilst mixing, and just coat the saldad.

olive oil, white wine vinegar, english mustard, tabasco sauce

Taken from www.chowhound.com/recipes/perfect-vinaigrette-12026 (may not work)