1 1/2 tablespoons French whole-grain mustard 1 1/2 tablespoons Dijon mustard, extra strong 1/4 teaspoon sea salt 1/8 teaspoon freshly ground pepper 2 tablespoons raspberry vinegar 2 tablespoons red wine vinegar 1/3 cup grape seed or canola oil 1 tablespoon water

Step 1 In a bowl, combine the mustards, one-fourth teaspoon salt, one-eighth teaspoon pepper and the vinegars.

Step 2 In a measuring cup with a lip, combine the grape seed oil and the water. Whisk the mustard-vinegar mixture until smooth, and then, while adding the oil-water mixture in a thin stream, continue to whisk. Continue whisking and pouring slowly until all the oil has been emulsified into the dressing. Use the dressing as needed. Keep it in a squeeze bottle, or small water bottle fitted with a squirt top, in your refrigerator. (Makes about three-fourths cup.)

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