Basic Vinaigrette - Test 2

http://www.foodnetwork.ca/recipe/lauras-basic-vinaigrette/8362/
https://letthebakingbegin.com/honey-mustard-dressing/

1 - I've made this several times and never bothered to graduate it. I don't think I ever changed the recipe from this version.

2 - It's been a long time since I've last made this and I felt it was overly salty.

1 tbsp Dijon mustard
1/8 to 1/4  tsp stock concentrate (beef or vegetable)
1 Tbsp. honey or maple syrup
3 Tbsp. Balsamic vinegar, lemon juice or other vinegar
1/3 cup olive oil
1/2 tsp salt
Pepper to taste
1 clove garlic optional
A spoonful of red wine vinegar

1. Put all the ingredients together in a jar with a tight fitting lid.
2. Shake vigorously until it's emulsified. Taste and adjust the vinegar and the seasoning to taste.

NOTE: The basic ratio for vinaigrette is 1 part vinegar to 2 parts oil, but because the sharpness of vinegars varies so much, it's really safest to operate on the basis of taste. If you use a Tablespoon of red wine vinegar, you'll need at least 1/4 cup/60 ml oil.