Chef At Hand

Name: Chef At Hand
Ingredients: ½ cup red or white wine vinegar (we often use Champagne, tarragon, basil or other herb vinegar - for tips on how to make your own, go here and scroll to bottom of page); ½ teaspoon salt; ½ teaspoon ground pepper; 1-2 fresh or confit garlic cloves, crushed, or 1 tablespoon minced shallot - optional; 1½ cups good quality olive oil like Domenica Fiore (we used Olio Classico); 2 teaspoons Dijon mustard; 2 tablespoons finely chopped fresh, or 1 teaspoon dried herbs

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Ingredients

½ cup red or white wine vinegar (we often use Champagne, tarragon, basil or other herb vinegar - for tips on how to make your own, go here and scroll to bottom of page)
½ teaspoon salt
½ teaspoon ground pepper
1-2 fresh or confit garlic cloves, crushed, or 1 tablespoon minced shallot - optional
1½ cups good quality olive oil like Domenica Fiore (we used Olio Classico)
2 teaspoons Dijon mustard
2 tablespoons finely chopped fresh, or 1 teaspoon dried herbs