10 minutes

1-1/4 cups 

INGREDIENTS

• 1 shallot, minced
• 2 tablespoons white wine vinegar
• 2 heaping teaspoons Dijon mustard
• ¼ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 1 cup extra-virgin olive oil, more to taste

PREPARATION

1. In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
2. 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). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
3. Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.