Lemon mustard vinaigrette
makes 150ml/5fl oz
In a small bowl, whisk the mustard and lemon juice together.
Whisking constantly, slowly drizzle in the olive oil until everything is combined and an emulsion forms. Season with salt and pepper, and let stand for 30 minutes.
Use straight away, or store in a glass jar with a tight-fitting lid in the refrigerator for up to a week. Shake well before use.
Add finely chopped fresh herbs such as parsley, basil, marjoram and mint.
Sprinkle in some rinsed and drained capers, or some finely sliced gherkins or diced shallots.
Add 1 1⁄2 tablespoons roasting juices, with the oil drained, if using the dressing for a meat salad. Use straight away.