This is the basic recipe but is very adaptable. The proportions are flexible ( I prefer to err on needing to add a bit of oil rather than starting with too much) and you must taste for seasoning. Vary the vinegar, mustard, add anchovy paste, grated rind, a bit of honey/maple syrup/sugar, whatever. Play with it and it will become yours.
Mom
- 3 tablespoons red wine vinegar
- 1 small clove garlic, minced
- 1 scant tablespoon Dijon mustard
- 1/3-1/2 cup olive oil
- Salt and pepper to taste
Whisk together everything but the oil. Add oil, tasting for tartness to determine amount. Of course, herbs can be added, other flavors of vinegar can be substituted, a bit of sugar or honey can cut the tartness, but only a little bit. This keeps fine for several days when refrigerated.
Spencer Family Cookbook 