- 2 tbsp red vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- freshly ground pepper
- 6 tbsp olive oil
- 1 clove garlic, crushed or finely chopped
- 1 tbsp chopped herb - basil, tarragon, thyme, dill or chive (use only one)
Makes 1/2 cup. Can be doubled or halved. Try using flavoured oils or fruit vinegars for variety. To make lower fat, reduce the olive oil and add some water--reduce amount by one third. This simple recipe can be adapted to the herbs that are available.