Make It Yourself: Vinaigrette Dressing

Look inside your refrigerator door. How many bottles of salad dressing live there? How many of those bottles do you actually use?

You can free up valuable refrigerator real estate—and save lots of money—by making your own salad dressings. We’ll be posting our favorite recipes in the coming months; for starters, here’s an excellent mustard vinaigrette that holds its own with strong-tasting greens like arugula and livens up even the most boring supermarket lettuce (we’re looking at you, soggy head of red-leaf!). It’s also good brushed on sliced vegetables before you grill them.

Courtesy of Nora Ephron:

Recipe

2 T. Dijon mustard
2 T. good red wine vinegar 
6 T. olive oil


Whisk the mustard and vinegar together, then slowly add the oil, whisking all the while. 

You’ll have about half a cup of thick, golden dressing.