I bought half a case of generic "Private Selection" Dijon -- packed by someone for Kroeger. Cheap as chips and pretty good. Who knows? [Gallic shrug smilie]. Maille, Grey Poupon, you name it. They're all good on a Dodger Dog.
There are a million ways to skin the vinaigrette cat. As a very basic, use without thinking, make it behind your back sort of thing, I'd suggest the following:
- 1 tbs prepared Dijon mustard
- 1 clove garlic, smashed and minced twice
- 1/4 cup balsamic vinegar or lemon juice -- or 3 tbs sherry vinegar
- pinch of basil (chiffonade), or tarragon (rough chop), or both (live!)
- 1-1/2 tbs honey
- Grind of black pepper
- 1/2 cup best extra virgin olive oil
Add the first seven ingredients in the order given. Incorporate each as added. Whisk in the olive oil to form an emulsion. If you use a blender, stir the herbs in after the emulsion is formed.Cooking Lesson
1) Note the approximate two to one ratio of oil to vinegar. This is standard vinaigrette stuff, although ratios can be adjusted somewhat to compensate for acidity and taste.
2)Even though the mustard is prepared -- it's basically a suspension of powdered mustard in liquid. Another constant of all emulsions is the use of mustard or some other finely powdered item to hold the oil/acid marriage together. In fact, the emulsion won't form without it.