the goods1 small clove garlic (or even a half)
1/4 tspn kosher salt
20 perfect grinds of black pepper (I counted)
3/4 cup Spanish olive oil
2-3 heaping tspns dried dill
1/4 cup orange muscat / champagne vinegar
glug of lemon juice (start with half a lemon then taste)
glug (1 tblspn) Worcestershire sauce
glug Asian sesame oil (start with 2 tspns then taste)
1 tspn mustard (dijon, powdered or even wasabi)
time: 5 mins
you will need:
Bea's Golden Goddess
The first thing Bea would tell you is to re-invent; try different vinegars (or a mix), try different mustards or herbs.
The first thing I'm telling you is to try this. Full Stop!
Make a double batch and keep it in a jar in the fridge; you'll be well dressed all week!
Bea's only word of advice; 'When I use non-citrus vinegars, I always put a big squeeze of lemon...it just brightens it up'
crush and peel the garlic, toss everything into a blender and let it go for a fast and furious ride.