Basic Oil & Vinegar Dressing

• 0.5 cup good olive oil
• 0.25 cup red wine vinegar or lemon juice
• 1 or 2 cloves garlic, peeled and minced
• 0.5 tsp. mustard powder
• Sea salt and fresh-ground black pepper to taste

Two thirds olive oil, one third red wine vinegar or lemon juice, a couple of cloves of garlic, minced and then pounded in a mortar (NOT just put through a garlic press), half a teaspoonful of mustard powder, a little fresh ground black pepper and a little sea salt.

Whisk everything except the olive oil together first (so the dry ingredients dissolve better in the vinegar), then add the olive oil and whisk again to emulsify.

Do this at the last moment. If you put it in the refrigerator, take it out at least an hour before use, but you should really make it just when you need it.