Classic French Vinaigrette

Method

1. 1Finely mince or grate the garlic clove into a small bowl or jar. Add the red wine vinegar and let the garlic sit in the vinegar for 2 minutes — this softens its raw bite and infuses the acid with garlic flavor.
2. 2Add the Dijon mustard, salt, and black pepper to the vinegar-garlic mixture. Whisk or shake until the mustard is fully dissolved.
3. 3Slowly drizzle in the olive oil while whisking constantly. The mustard acts as an emulsifier, binding oil and vinegar into a creamy, unified dressing instead of separate pools of oil and vinegar. Pour the oil in a thin stream over about 30 seconds.
4. 4Add the dried herbs — thyme, oregano, or herbes de Provence all work beautifully. Whisk once more to combine.
5. 5Taste and adjust: if too sharp, add a tiny pinch of sugar or a few more drops of oil. If too oily, add a splash more vinegar. The dressing should taste balanced — tangy but not harsh, rich but not heavy. Use immediately or store in a sealed jar in the refrigerator for up to 5 days — raw garlic shortens how long it keeps. Shake well before each use.