A basic Dijon vinaigrette, like the one that’s mixed up in this video, can be used for up to three weeks after making.
Shakable dressing container, Dijon mustard, white wine vinegar, olive oil, Kosher salt, freshly-ground pepper, tablespoon, teaspoon
If you don’t have a traditional dressing shaker, a mason jar or a peanut butter jar work just as well.
The ratio of oil to vinegar should be 3:1.
A pinch of Kosher salt and of freshly-ground pepper should do the trick.
Serve or refrigerate.
Aha! The olive oil will solidify, so be sure to set the dressing out at room temperature about an hour before you want to serve it or run the container under hot water.