CHAMPAGNE VINAIGRETTE
“MY KEY WEST KITCHEN”, Norman and Justin Van Aken, All Rights Reserved.
Yield: Makes 3 cups
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons Creole mustard
1 cup Champagne vinegar
2 cups canola oil
In a medium bowl, whisk together the salt, pepper, mustard and vinegar. Gradually add the oil while continuing to whisk, until well mixed.
Taste and adjust the seasoning with salt and pepper, if necessary.
Transfer to an airtight container and refrigerate for up to 3 weeks.
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