Mustard-Shallot Vinaigrette

• servings: 1 item
• total time: 10 minutes

Ingredients

1 shallot, minced

2 tablespoons white wine vinegar

2 heaping teaspoons Dijon mustard

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 cup extra-virgin olive oil, more to taste

Directions

In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.

Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.

Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Notes

Tried this, need to play with lemon to white wine ratio

1/2 shallot

2 tablespoon white wine vinegar

2 T lemon juice

2 teaspoon Dijon mustard

6 T good extra-virgin olive oil

1/4 tsp salt