Birmingham Bake and Cook Company’s Classic Aged Sherry Vinaigrette

Classic Aged Sherry Vinaigrette
Served over hot, just cooked, baby potatoes

Yield: Approximately ½ C

Ingredients
2 T Aged sherry vinegar
1 T Dijon mustard (be generous!)
6 T Extra-virgin olive oil

Method
Combine the vinegar and mustard in a small bowl and stir until fully blended.
Whisking constantly, add the oil in a thin, slow, steady stream until the ingredients are velvety smooth and emulsified.