Total time: 10 minutes | Serves 36
- 1 tablespoon minced shallots
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon granulated sugar
- 1/2 cup Spanish sherry vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 cups extra virgin olive oil
Step 1Place the shallots, salt, pepper and sugar in a blender. Add the vinegar and mustard and blend until smooth, 30 to 40 seconds.
Step 2Slowly blend in the extra virgin olive oil. Refrigerate.
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