The Food Show
Crozier's French Vinaigrette
Use the garlic clove to wipe the inside of a small bowl, coating it with as much garlic oil as possible. Remove and discard the clove.
Add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified.
Add 1 Tbs. water, and add the rest of the olive oil slowly, in a thin stream, whisking constantly.
Add the salt and white pepper and whisk in.
1 clove garlic, crushed
1 1/2 Tbs. Dijon mustard (or Creole mustard, for a New Orleans taste that Gerard would have disdained)
1/4 cup red wine vinegar
1 cup olive oil (not extra-virgin)
1/4 tsp. salt
1/8 tsp. white pepper