- 2 Shallot, peeled and quartered
- 2 clove Garlic
- 1/2 cup Champagne Vinegar
- 1 cup Extra-Virgin Olive Oil
- 2 tbsp Dijon Mustard
- 3/4 tsp Salt
- Freshly ground pepper to taste
- Combine all ingredients except oil in blender and puree.
- Slowly drizzle oil in the blender until emulsified and slightly thick.
- Refrigerate up to one week.