Makes about 1 cup
4 garlic cloves
1/2 teaspoon sea salt, plus more to taste
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
Freshly ground black pepper to taste
Mash the garlic and salt together with a mortar and pestle (or the flat side of a chef’s knife on a cutting board) to form a paste. Scrape the paste into a small bowl and stir in the mustard and vinegars. Add the olive oil in a slow steady stream, whisking until all is incorporated. Season with the black pepper and more salt to taste. This will keep refrigerated in an airtight container for up to 1 week.
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