makes about 2 1/2 cups
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/4-1 1/2 cups canola oil
Combine the mustard and vinegar in a blender or deep container (using a hand-held immersion blender). With the machine running, slowly drizzle in the oil until the mixture is thick and creamy, like a thin mayonnaise. The dressing can be stored in an airtight container and refrigerated for up to 2 weeks. If the dressing separates, use a blender or immersion blender to re-emulsify.
Printed from thegalleygourmet.net