1 to 2clovesgarlic or small shallot, pressed or minced, see Recipe Notes
¼cupwhite wine vinegar, or your preferred vinegar, see Recipe Notes
2Tbspred wine vinegar, for a tangier flavor
½cupextra virgin olive oil, or another flavored oil, see Recipe Notes
¼cupcanola oil, if desired, or more of the oil used above
1tspprepared mustard, optional, see Recipe Notes
Add all ingredients in the order listed into a small bowl or directly into a salad dressing mixer. Whisk or shake to mix.
Let the mixture sit 20 minutes or so to let the flavors meld.
Mix again before serving.
The amounts of the seasonings, like salt, pepper, sugar, and flavorings like herbs and garlic or shallots, are to your own taste.Fresh herb suggestions: rosemary, parsley, oregano, basil, whatever you have on hand. Use about 3 times more than if you were going to use the dried version of that herb.Dried herbs suggestions (for when I'm too lazy to mince anything): oregano, basil, parsley, cilantro. You get the idea.For a finer mince of the garlic cloves, consider using a garlic press.You can mix and match the type of vinegars and oils you use based on the flavor profile you want.A bit of mustard or mayonnaise can act as an emulsifier and help the oil and vinegar stay mixed better. You can even use an egg yolk to stabilize the emulsion if you feel comfortable. Just don't feed it to pregnant women in case of salmonella concerns.