Put a generous grind of black pepper and a large pinch of salt (we prefer salt flakes) into you clean, dry jam jar. Add one teaspoon of mustard powder, and about half a teaspoon of caster sugar.
Muddle all of the dry ingredients together by mixing was a teaspoon. Add one tablespoon of white wine vinegar to the jar and stir again until the salt, sugar and mustard powder dissolve.
Add one tablespoon of olive oil to the jar. Put the lid on firmly and shake the jar. You need to really shake vigorously for at least 30 seconds to emulsify the dressing, the longer and harder you shake the better.
Add two more tablespoons of oil to the jar, replace the lid and shake well again.
Taste and adjust seasoning if required. You can add more of any ingredient e.g. acid, salt, pepper etc until you get a taste you like. You can also add more oil, this will temper the flavour and also make the dressing thicker. The base recipe uses a ratio of 3 oil to 1 vinegar, but you can go up to 4 or 5 to 1.
Serve just as it is on salad, or add in any herbs or flavourings.
You can also play around with different types of acid, mustard or oil, but this vinaigrette is a classic.
