Ingredients
1 shallot, quartered
1 small clove of garlic
1 T. Dijon mustard
2 T. sugar
1/8 teas. kosher salt
Dash of freshly ground white pepper
1/2 cup Champagne vinegar
1-1/2 cups Canola Oil
Preparation
In a blender or food processor. . .chop the shallot and garlic until finely minced. Add the mustard, sugar, salt, pepper and vinegar. . .process until thoroughly combined. With the machine still on, in a thin stream slowly add the oil to form an emulsion. Taste and adjust seasonings if necessary. Makes about 2 cups. Unused dressing may be stored in a tight fitting jar in the refrigerator for about 1 month.
