Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me.

I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt.

Make it your own.

I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow!

1/4 cup cider vinegar
1/4 cup seasoned rice vinegar
1 generous tsp Dijon mustard
1/2 tsp salt

1/2 cup canola oil
1/4 cup olive oil
lots ground fresh pepper
1 tsp dried dill (OMG or fresh if you have)
2 cloves fresh garlic, pressed through a garlic press

Whisk the vinegars, mustard and salt in a bowl. I vigorously (and I mean vigorously) shake them together in a salad dressing bottle.

Add the remaining ingredients and whisk together well to form an emulsion.

Cook's Note: I like grainy Dijon, but it does not seem to form as good an emulsion, so I sometimes use half and half regular:grainy and it seems to work well. Of course it all depends on the formulation of the mustard you use.

RIFF: Add 2 tsp grated horseradish and substitute dill for tarragon

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