"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
3 Tablespoons Champagne vinegar ˝ teaspoon Dijon mustard ˝ teaspoon minced fresh garlic 1 extra large egg*, at room temperature (see note) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper ˝ cup good olive oil (I use olive oil that is defined for salads)
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowing add the olive oil until the vinaigrette is emulsified. I personal use my food processor to prepare this.
Note: If you’re worried about raw egg, just omit it.
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