Red grapefruit are sweeter than the white variety; if not available, white is fine.
Makes about 2 cups
1 1/2 cups olive oil
3/4 cup canola oil
1 tablespoon fresh thyme, stemmed, chopped
2 1/2 tablespoons Dijon mustard
2/3 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup fresh grapefruit juice (sweeter pink or red are best), or to taste
In a small pot over low heat, combine the olive oil, canola oil and thyme. Heat the oil just short of bubbling. Remove from heat and set aside for at least an hour.
Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper and 1 tablespoon of grapefruit juice.
Begin whisking on slow setting. Drizzle in about 1/4 cup of the oil, then more of the grapefruit juice. Repeat in that order, tasting for balance as you go along, until the oil and grapefruit juice are exhausted. Cut with a little red-wine vinegar if it needs a boost of acidity. Taste for seasonings.
Using a funnel, transfer dressing to a standard 750-milliliter wine bottle (or a Mason jar). Seal securely and refrigerate. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using, and shake very well. Lasts at least a month refrigerated.
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