Photography: DAVID M. RUSSELL
Martha Stewart's Cooking School, Episode 105
Yield Makes about 1/2 cup
- 2 tablespoons champagne vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 small shallot, minced
- Coarse salt
- Freshly ground pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.
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