French dressing-Vinaigrette

Here in France this dressing is put not just on salads but on any "crudité" or raw vegetable (beets, carrots, etc.) or cold pulses (lentils, beans, etc.). Like all popular recipes, vinaigrette is made to taste. In our family we like it creamy with the tangy flavor of mustard. You can't go wrong, so adapt the basic recipe to your taste! For example if you like less mustard but more vinegar just add more of that ingredient! Vinaigrette keeps all week in the fridge, so I just make a batch in an old glass mustard jar which holds about 12 oz.

One variation is to add 1 tbsp of honey: presto honey mustard dressing!
Another variation is to add dried herbs: basil, chives, parseley....

2 tbsp Dijon mustard (use your favorite, mild or strong)
4 tbsp vinegar
4 oz vegetable oil (NOT olive oil!)

Put mustard in jar or bowl.
Add vinegar and beat with a small whisk or fork until well miked.
Add oil in a continuous stream while whisking.
Beat until creamy.