Basic Vinaigrette Dressing

1 Tbs (15 ml) finely chopped shallot or onion 1 tsp (5 ml) Dijon-style mustard 1/4 cup (60 ml) red wine vinegar Salt and freshly ground pepper to taste

3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).