In a small mixing bowl, whisk together mustard, salt,
pepper, red-wine vinegar,
and sherry vinegar. Whisking constantly, slowly drizzle in
the olive oil, then
the corn oil. Store, tightly covered, in the refrigerator
for up to 1 week.
Nutritional Information:
14 Calories (kcal); trace Total Fat; (20% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 126mg Sodium
