Double-Mustard Vinaigrette

• servings: 1/2 Cup/120 ML

Ingredients

2 tbsp white wine vinegar

2 tsp whole-grain Dijon mustard (moutarde à l'ancienne)

½ tsp Dijon mustard

½ tsp honey

3 drops hot-pepper sauce such as Sriracha

Kosher salt and freshly ground black pepper

6 tbsp/90 ml extra-virgin olive oil

Directions

In a small bowl, whisk together the vinegar, both mustards, honey, hot-pepper sauce, ¼ tsp salt, and ⅛ tsp pepper. Gradually whisk in the oil, a little at a time, until the sauce is creamy and blended. Taste and adjust the flavor balance and seasoning. Whisk again to blend just before using.

Notes

Keeps for up to 1 week.

A good mustard dressing is a must in every cook's repertoire. This one is nicely versatile. good on anything from a salad of bitter greens with blue cheese and bacon to grilled rib-eye steak or roasted potatoes. I like to use two kinds of mustard: whole-grain Dijon mustard adds an appealing texture and mellow note (mellow for mustard, that is), and smooth Dijon brings in more sinus-clearing heat and tang.