The garlic clove should be removed after 24 hours if the dressing is to be stored refrigerated. Fresh herbs should be added only when the sauce is to be used at once, because they become strong and unpleasant if left in the oil for any length of time.
Combine in a small bowl :
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon dijon mustard
Beat these ingredients well with a wire whisk until they are smooth.
Add :
- 2 tablespoon olive oil
Beat well again. Add :
- 1 tablespoon red wine vinegar or lemon juice
- 3 tablespoon olive oil
Peel and add :
- 1 clove garlic
- Place the dressing in a jar, cover it well.
- Put it in a cold place ready for use.
- Shake well before using.
BON APPÉTIT
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