Ingredients:

  • 1 tbsp Dijon mustard
  • 1 tsp Honey
  • 1 clove Garlic, finely grated
  • 0.5 tsp Fine Sea Salt
  • 0.25 tsp Freshly cracked black pepper
  • 0.25 cup Champagne vinegar
  • 0.66 cup Extra virgin olive oil

Instructions:

  1. Prep the aromatics. Grate the garlic clove directly into your mixing bowl or jar. Note: This ensures no flavorful juices are left on the cutting board.
  2. Add the stabilizers. Spoon in the 1 tbsp Dijon mustard and 1 tsp honey.
  3. Season the base. Sprinkle in the 0.5 tsp fine sea salt and 0.25 tsp black pepper.
  4. Introduce the acid. Pour in the 0.25 cup Champagne vinegar.
  5. Whisk the foundation. Stir the mixture until the salt is completely dissolved and the mustard is smooth.
  6. Execute the slow stream. Slowly drizzle the 0.66 cup extra virgin olive oil while whisking constantly. Note: Adding oil too fast will prevent the emulsion from forming.
  7. Watch for the change. Continue whisking until the liquid turns opaque and thickens slightly.
  8. The final taste. Dip a leaf of lettuce into the bowl to check the balance.
  9. Adjust if needed. Add a pinch more salt or a drop of honey if the vinegar feels too sharp.
  10. Store or serve. Use immediately or transfer to a jar for later use.