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- 2 tablespoon(s) shallot minced (from 1 shallot)
- 2 tablespoon(s) white wine vinegar
- 2 teaspoon(s) dijon mustard
- 1/4 teaspoon(s) coarse salt
- 1/2 cup(s) extra virgin olive oil
- 1. COmbine shallot, vinegar, mustard, and salt; let stand for 15 minutes.
- 2. Add oil in a steady trickle, whisking constantly, until emulsified. Whisk in remaining oil in a steady stream.
- TO STORE: Refrigerate, covered, up to 2 days.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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