I love this mortar and pestle, it's made from granite, Danish and a present. I've made my salad dressing in it for years now. I like it because it's wide and flat, not tall and narrow, you can swirl and stir in it and have a good look at what's going down.
I usually make the same dressing every day. It's pretty straight forward but we wouldn't want it any other way in our house. Starting with a clove of spring garlic lately, ripe and wet, popping straight from the skin with just a press, Then flakes of sea salt and black pepper. And it barely takes a few grinds to have it mush up nicely. Then some Dijon mustard, just half a teaspoon, the juice of half a Sicilian lemon and add enough good olive oil to taste.
You get squodges of mustard and sharp attacks of lemon juice sometimes in your mouth depending on how they were. but I tend to enjoy the odd surprise. The oil is the main thing I vary, I like to check different ones out.