Whisk garlic, vinegar, and mustard in a small bowl.
Gradually whisk in oil until emulsified; season with
salt and pepper.
DO AHEAD- Dressing can be made 2 days ahead.
Transfer to a jar; cover and chill.
Originally Submitted
7/15/2014
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You can add this Canal House Classic Vinaigrette recipe to your own private DesktopCookbook.