Mustard Cookbook Recipes Sauces, Glazes, and Marinades.
Ingredients
2 tablespoons red wine vinegar 1 teaspoon lemon juice 6 tablespoons light or extra virgin olive oil 1/2 teaspoon salt freshly ground black pepper
Preparation
Blend vinegar, lemon juice, salt and pepper. Briskly whisk in a thin flow of olive oil. Keep refrigerated for up to one week in a sealed container. Makes 1/2 cup. Shake well before using.
