Canal House Classic Vinaigrette

The go-to in my house, as witnessed by my vinegar stained torn out of Bon Apetit recipe from 15 years ago:

MAKES ABOUT ½ CUP Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

1 small garlic clove, finely grated

2 Tbsp. red wine vinegar

2 tsp. Dijon mustard

½ cup olive oil

Kosher salt, freshly ground pepper

Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified; season with salt and pepper.

DO AHEAD: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.