Classic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it's super easy to put together.
In a jar or bowl, with a fork, beat the mustard and vinegar together with a pinch of salt and a grind or 2 of black pepper.
Gradually add the olive oil to the mustard vinegar mixture in a thin stream, beating as you go. This will help emulsify the sauce so that it doesn't separate. The slower you pour in the oil as you beat, the better the sauce will emulsify. When the oil is absorbed, beat in the water a teaspoon at a time.
I don't like to add garlic to my dressings - I find the taste too strong. When I want the flavor, I prefer to rub a piece of cut garlic round the bottom of the salad bowl before adding the dressing.
If you prefer it stronger, then smash a garlic clove with your knife, peel it, pop it into the dressing and leave it to macerate.
Serving Size 2 tsp