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  • Author: Jill Baker
  • Yield: Approx. 1 1/3 cups


This can be made by hand or using a food processor. This keeps very well in the fridge.


Units Scale

2 Cloves of Garlic, peeled

1 1/2 Generous Teaspoons Dijon Mustard

Pinch of Sea Salt and Freshly Ground Black Pepper

Juice of 1 Lemon

1 Generous Teaspoon White Wine Vinegar

1 1/4 c. Extra-Virgin Olive Oil


Crush your garlic (making sure this is finely done, as you don’t want chips of garlic in your dressing), add the mustard, salt and pepper, lemon juice, and vinegar.
As you mix, slowly add in the olive oil just until an emulsion forms.
Check the dressing for taste; you can add more salt and pepper, lemon juice, or vinegar at this point.

The lemon juice and vinegar used together seem to se each other off, avoiding a too-bitter lemon result, and the juice tempers the vinegar rather in the same magical way whiskey and lemon juice meet in a whiskey sour, both becoming something else altogether.


This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.