1 1/2 tbsp. Dijon-style mustard
1/3 c. red wine vinegar
1/3 c. olive oil
1 tbsp. chopped Italian parsley
Freshly ground black pepper

Whisk mustard and vinegar in a small bowl. Add oil slowly, whisking constantly until vinaigrette thickens. Stir in parsley and pepper. Yield: 1 scant cup.