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1
Combine all ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.
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2
Taste and add more vinegar, a teaspoon or two at a time, until the balance tastes right to you.
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3
Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.
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4
Taste, adjust the seasoning, and serve.
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5
You can integrate almost anything that appeals to you into your vinaigrette.
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6
Some quick ideas, many of which may be combined:
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7
Any fresh or dried herb, fresh by the teaspoon or tablespoon, dried by the pinch
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8
Minced fresh garlic and/or peeled ginger to taste
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9
Soy sauce, Worcestershire sauce, meat or vegetable stock, or other liquid seasonings, as much as 1 tablespoon
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10
Honey or other sweeteners to taste
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11
Whole-grain or dry mustard to taste
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12
Cayenne or hot red pepper flakes, minced fresh hot chiles, or grated or prepared horseradish to taste
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13
Freshly grated Parmigiano-Reggiano or other hard cheese, or crumbled Roquefort or other blue cheese, at least 1 tablespoon
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14
Capers or minced pickles, preferably cornichons, at least 1 tablespoon
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15
Sour cream, yogurt, or pureed soft tofu, about 2 tablespoons
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16
Ground spices, such as curry powder, five-spice powder, or nutmeg, in very small quantities
