Double Mustard Vinaigrette
As far as vinaigrettes go, this is probably one of the very bests that exist. It's a fairly unusual vinaigrette in that it has three sources of acid and uses a non-standard oil, but this combination makes all the difference in the world. This dressing is sharp, complex, and deeply satisfying. Left overnight, it will thicken slightly, so be sure to add vinegar and taste it again the next day.
This recipe is specified as a ratio. I recommend using 1 tablespoon as 1 part, which will yield about ½ cup of vinaigrette.
- ½ - 1 part garlic
- 1 part Dijon mustard
- 1 part whole-grain mustard or stone-ground mustard
- ½ - 1 part apple cider vinegar
- ½ - ¼ part honey
- 2 parts unrefined expeller-pressed roasted peanut oil
- Salt and pepper
- Finely mince the garlic, sprinkle a pinch of salt over it, and mash into a paste using the flat of a knife or a fork.
- In a bowl, whisk together the garlic, mustards, vinegar and honey. Slowly whisk in the oil until emulsified. Add salt and pepper to taste.