Prep time: 10 minutes
Makes 2/3 cup
This is plenty for dressing 8 side salads. From and tested by Susan M. Selasky in the Detroit Free Press Test Kitchen.
1 tablespoon finely minced shallots
1/2 to 1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 to 1 tablespoon freshly squeezed lemon juice
1 tablespoon red or white wine vinegar
1/3 to 1/2 cup good-quality olive oil
Freshly ground pepper
Fresh chopped herbs, if desired
In a small bowl stir together the shallots, Dijon and salt. Whisk in the lemon juice and vinegar until blended. When well blended, start whisking in the oil, in a steady stream until it forms a smooth emulsion. Taste and adjust seasonings.
Finish with a pinch of freshly ground black pepper and herbs, if using.
Per serving: 59 calories (97 percent from fat), 7 grams fat (1 g sat. fat), 0 g carbohydrates, 0 g protein, 62 mg sodium, 0 mg cholesterol, 0 grams fiber.