Makes 1¼ cups
1 tablespoon shallot, finely chopped
1 tablespoon Dijon mustard
¼ cup Kimberley wine vinegar
1 cup extra-virgin olive oil
(or use ½ olive oil and ½ light vegetable oil)
Salt and fresh-ground black pepper to taste
In small bowl, macerate (soften) the shallots by combining them with vinegar and mustard. Set aside for 15 minutes.
Using a whisk, slowly mix in the oil. Add salt and pepper and whisk again.
Recipe courtesy of Trevett Hooper, Legume Bistro •