- 1 shallot, peeled and quartered
- 1/4 cup champagne vinegar or white-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 3/4 teaspoon salt
- Freshly ground pepper to taste
- Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.