I usually use grain mustard and white wine vinegar, it has the strength of 6% and the sauce is a little sweeter. But with regular mustard and regular vinegar dressing turns out not worse. Of the spices I usually use a pinch of ground paprika and a pinch of freshly ground mixture of 5 peppers.

Put the ingredients into a glass for whisking and whisk at high speed.

Filling becomes a homogenous mixture is milky white. The mixture is then filtered through a strainer.

I always have in stock some quantity of the filling, along with the balsamic vinegar and flavored olive oil.