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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: about 1 cup
To make a creamy version, whisk about 4 tablespoons of mayonnaise in a bowl until it is smooth. Then whisk in the dressing a little at a time.
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
2 heaping teaspoons Dijon mustard
¼ cup lemon juice
¼ cup white wine vinegar
¼ cup canola oil
¼ cup olive oil
In a bowl, whisk the salt, pepper, mustard, lemon juice, and vinegar. Slowly whisk in the canola and olive oils until the dressing emulsifies. Store in a screw-top jar in the refrigerator for up to 1 month.