Shallot vinaigrette

  • 60ml white wine vinegar, champagne vinegar, or aged sherry wine vinegar
  • 2 to 3 tsp Dijon mustard
  • 1 tsp corase grain salt
  • Freshly ground black pepper
  • 30g finely minced shallots
  • 155ml extra-virgin olive oil
1) In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing.

Use immediately or store covered, in the refrigerator, for up to a week.

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