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1 tsp. Dijon-type mustard, smooth or grainy
2 Tablespoons plus 1 teaspoon raw wine vinegar (I use raw apple cider vinegar)
1/2 cup extra virgin olive oil
1 Tablespoon expeller-expressed flax oil
Dip a fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed or emulsified. Add flax oil and use immediately.
(This recipe is from the book Nourishing Traditions by Sally Fallon p. 129)
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