1. In a clean, dry jam jar add mustard, 1 part red wine vinegar and 3 parts extra virgin olive oil. Add a pinch of sugar and season well.
2. Put lid on and shake vigorously until well combined and emulsified, or thick and glossy.
What to read next
3. Taste and adjust flavour as necessary. The dressing can be refrigerated for up to 3 days.
Use your skills to make these triple-tested recipes:
Mixed bean salad with lemon vinaigrette recipe
Melon and ginger with a port vinaigrette recipe
15 of the best salad recipes
Loft 24 piece dinner set, Zwilling J.A. Henckels. Impressions ceramic ramekin, Pyrex. Easy-fill acrylic mill, Lakeland. White China tea plate, Sophie Conran. Oil pourer, blue-sided chopping board, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
