the best/easiest vinagrette

I was informed that super easy vinagrette recipe that I rattled off in the hallway at work, was, in fact, worthy of a blog post... and so, I present the best and EASIEST vinagrette!

You can make this in a bowl, but it's way easier to do in a jar with a lid.  If you're truly lazy like me, wait until you're just about out of dijon mustard, and make it in the not-washed-out-mustard jar.

 my favorite dijon

my favorite dijon

 here's my measuring

here's my measuring

Start with a plop of dijon mustard.  And by plop I mean spoonful-ish.  I've also been known to stick my small whisk into the jar and use whatever comes up as the amount.  Add a hearty pinch of kosher or other coarse salt and about twice as much coarse ground pepper as you think is reasonable.

 the jar of salt. Mmmm. Salt.

the jar of salt. Mmmm. Salt.

DIGRESSION ON SALT: First, buy kosher salt. Second, keep it in a covered dish (I use a cheap glass sugar jar bought just for salt) or salt pig  Third, don't be stingy. Salt is flavor. Use like a HEARTY pinch, not a few grains, I'm talking a decent chunk.  

 Oh sherry...vinegar.

Oh sherry...vinegar.

Then, throw in a small pinch of brown sugar, and a glug of sherry (or red wine, or champagne, or rice--anything but balsamic or white) vinegar. 

 oil it up!

oil it up!

 Top with three glugs of decent olive oil.  Whisk, or if you're using a jar, pop the lid on and shake. Voil√†, vinaigrette! Keep it in the fridge and it'll last a good long while.

If you want to get REALLY fancy or not lazy, crush or grate with a microplane a small clove of garlic into the whole mess, or add a finely diced shallot.  Neither are actually neccessary. I mean, they're good but they also require cleaning something after.