1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons dijon mustard, grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves, minced
1 large lemon, juiced

To make the sauce, combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive oil gradually with a fork or a whisk until the mixture is emulsified. Whole fresh garlic cloves must be used or the sauce won't be sharp!

To remove some of the sharpness, soak the garlic in the balsamic vinegar for 10-15 minutes.

Can also be prepared in the blender.