Makes | 3/4 cup
- 1 tsp. minced shallots
- 1/2 tsp. minced herbs
- Juice of one large lemon or 3 tbs. white-wine vinegar
- 1 tsp. Dijon mustard
- Salt and freshly ground pepper to taste
- 1/2 cup extra-virgin olive oil
Directions
- Whisk together shallots, herbs, lemon juice, Dijon mustard and salt and pepper to taste. Drizzle in olive oil, whisking constantly to emulsify. (Alternatively, in a jar, shake together all the ingredients until the dressing is emulsified.)
- Keeps in the refrigerator for two weeks.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson
