Ingredients:
- 1 small shallot, finely minced (about 2 tbsp)
- 2 tbsp red wine vinegar or sherry vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup extra-virgin olive oil
- Optional: 1 tsp honey or maple syrup (for subtle sweetness)
- Optional: 1 tbsp fresh herbs (parsley, tarragon, or thyme), finely chopped
Instructions:
1. Soften Shallots: In a small bowl or jar, combine minced shallot, vinegar, salt, and pepper. Let sit for 10–15 minutes (this tames the sharpness of raw shallot).
2. Whisk or Shake: Add Dijon mustard and honey if using. Slowly whisk in olive oil (or shake everything in a sealed jar) until emulsified.
3. Taste & Adjust: Add more vinegar or salt to your liking. Stir in herbs if using.
4. Chill or Use Immediately: Store in the fridge for up to 5 days. Bring to room temp and shake before using.
Serving Suggestions:
- Over a simple salad: arugula, tomatoes, cucumber, and avocado
- Drizzled on roasted potatoes or asparagus
- As a finishing sauce for grilled pork tenderloin