Ingredients

　　3 tablespoons red-wine vinegar

　　3 tablespoons Sherry vinegar*

　　2 teaspoons Dijon mustard

　　1 teaspoon fine sea salt

　　2 pinches freshly ground white pepper

　　1/2 cup plus 1 tablespoon olive oil

　　1/2 cup plus 1 tablespoon corn oil

　　*available at specialty foods shops and some supermarkets

　　In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified. Vinaigrette keeps, covered and chilled, 1 week.