Makes 2 Cups
2 Tablespoons Chopped Shallot
2 Tablespoons Dijon Mustard
½ Cup Red Wine Vinegar or Spanish Sherry Vinegar
¾ Cup XVOO
¾ Cup Vegetable Oil
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
In a blender jar add the shallots, mustard, vinegar, salt and pepper and blend until smooth. With the motor running, add the two oils in a slow, steady stream through the top of the jar’s lid. Blend until completely emulsified. Store in the refrigerator in an air-tight container for up to a week.
