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Recipe Instructions:

2 tablespoons Dijon mustard (preferably Roland Extra Strong, Beaufor, or Edmond Fallot)
1 1/2 tablespoons red wine vinegar
2 teaspoons red wine
Pinch of fine sea salt
Pinch of sugar
1/4 cup (60 milliliters) olive oil

In a jar or small bowl, whisk together the mustard, vinegar, wine, salt, and sugar. Gradually add the olive oil, whisking to emulsify. The dressing should look opaque and somewhat creamy, almost peachy in color.
Note: This dressing will keep in the refrigerator indefinitely.