by Chef Vimala Rajendran of Vimala’s Curryblossom Cafe
1 cup balsamic vinegar
2 Tablespoons Dijon mustard
3 garlic cloves, pressed, or finely minced
1/2 cup olive oil
Salt and freshly ground pepper - 1 tsp. each or to taste
1 Tablespoon dry greek oregano or basil (optional)
In a blender jar, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste and crumble in the herbs if used.