Dad's Vinaigrette

Like my mother, my father was a fantastic cook. He was highly innovative and often made up recipes, trying them out on us. Most of the time they worked; occasionally, they didn't. Sadly, despite constant nagging, he never wrote down anything he cooked so the recipes were usually one-off's. One thing he did impart though, was his vinaigrette recipe, which I think is still the best I've ever tasted. It's extremely easy too.

Ingredients:

1 heaped teaspoon dijon mustard

5 tbsp extra virgin olive oil

3 tbsp white wine vinegar
a pinch of salt and pepper to taste


Method:

Place all the ingredients in a jar, screw on the lid and shake vigorously until you have an emulsion.

And there you have it. Vinaigrette.

It will keep for up to 6 weeks in the fridge. Don't worry if your vinaigrette separates again, just make sure the lid is securely on and give it another shake.