Recipe information
Yield
Makes about 1 1/2 cups
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
Preparation
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.
