Yield: About 2/3 cup

1 tablespoon finely diced shallot

1/2 teaspoon fine salt

2 tablespoons wine vinegar (red or white)

1 tablespoon Dijon mustard

6 tablespoons (3 ounces) neutral oil, such as sunflower seed, grapeseed or canola

Freshly ground pepper, white if available

In a medium bowl, combine the shallot, salt and vinegar with a wooden spoon. Let rest for 10 minutes to take the edge off the shallot.

Stir in the mustard. Pour in the oil slowly, stirring all the while to create an emulsion. Sprinkle generously with pepper. Taste and adjust the seasoning. Cover and refrigerate until ready to serve. Keeps up to 1 week in the refrigerator in a glass jar with a tight lid.

Per (2 tablespoon) serving: 155 calories; 17 g fat; 3 g saturated fat; no cholesterol; no protein; 1 g carbohydrate; 1 g sugar; 1 g fiber; 311 mg sodium; 3 mg calcium