Servings:
Makes about 3/4 cup of dressing Servings
Ingredients
- 1/2 cup extra virgin olive oil
- 3 tablespoon or more balsamic or sherry vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon large shallot, cut into chunks
Preparation
Serving Directions:
Combine all the ingredients except the shallot in a blender — or use an immersion blender — and turn the machine on; a creamy emulsion will form within 30 seconds.
Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you.
Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.
If the mixture is too thick, add water a tablespoon at a time until the consistency is right.
Taste, adjust the seasoning, and serve.
This will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.