Mustard-Shallot Vinaigrette

1. 1

   In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard.

2. 2

   Close tightly and shake well to mix.

3. 3

   Add salt and pepper, and shake again.

4. 4

   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).

5. 5

   Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.

6. 6

   Use immediately or refrigerate up to 3 weeks.

7. 7

   The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy.

8. 8

   Shake well before serving to re-emulsify.

* Per serving · 4 servings · Values may vary.

No additional tips available.