1/4 teaspoon yellow mustard 1 egg yolk 2 tablespoons Champagne vinegar 5 tablespoons extra-virgin olive oil Salt and cracked pepper

Step 1 In a bowl, whisk together the mustard and egg yolk. Whisk in the vinegar, then the olive oil in a slow drizzle. Taste, seasoning with salt and pepper and adjusting the flavorings if desired. This makes a scant one-half cup dressing. The dressing will keep, covered and chilled, up to 3 days.

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