Ingredients
- 3 tablespoons red-wine vinegar
- 3 tablespoons Sherry vinegar*
- 2 teaspoons Dijon mustard
- 1 teaspoon fine sea salt
- 2 pinches freshly ground white pepper
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 cup plus 1 tablespoon corn oil
- *available at specialty foods shops and some supermarkets
Directions
- In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified. Vinaigrette keeps, covered and chilled, 1 week.
