Ingredients
Yield: About 1¼ cups
| Unit | Item |
|---|---|
| 1 ea | Shallot, minced |
| 2 tbsp | White wine vinegar |
| 2 tsp | Dijon mustard |
| ¼ tsp | Salt |
| ½ tsp | Black pepper |
| 1 cup | Olive oil, more to taste |
Preparation
Step 1
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.
Step 2
Add olive oil ⅓ 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, ¼ cup at a time, if dressing is too tart.
Step 3
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.