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In small screw-topped jar, combine olive oil, vinegar, mustard and sugar. Shake vigorously until well blended. Season to taste with salt and pepper. Store dressing in refrigerator up to 1 week. Shake well before using.
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Garlic Vinaigrette
Add 1 small, halved garlic clove to oil mixture; let stand 1 hour. Discard garlic. Store and serve as directed above.
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Lemon Vinaigrette
Use 2 tablespoons lemon juice in place of vinegar; add finely grated peel of 1 small lemon to oil mixture. Store and serve as directed above.
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Herb Vinaigrette
Whisk 1 to 2 tablespoons finely chopped fresh herbs (basil, oregano or chives) into dressing just before serving. Store and serve as directed above.
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Shallot Vinaigrette
Add 1 to 2 finely chopped shallots to oil mixture; let stand at least 1 hour before serving. Store and serve as directed above.
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Classic Vinaigrette
