How to make a French dressing…by Jess Anderson

wholegrain mustard (or Dijon)
sugar
garlic
balsamic vinegar (can be replaced by lemon juice, red wine vinegar or white wine vinegar)
extra virgin olive oil
salt and pepper
finely chopped spring onions (optional)

Sometimes I add two types of vinegar or two types of mustard.

There are 2 main things to remember:

1. Always put the oil in last. The sugar needs to dissolve in the vinegar, and the garlic needs to loosen up a bit in the acid. Pour the oil in while whisking with a fork and this will make it more like a dressing/sauce (a bit like how you make mayonnaise).

2. Always taste it before you put it over the salad otherwise you could be kicking yourself.