By using various vinegars and oils, you can create your own vinaigrette to fit your menu!
1 shallot, minced
1 1/2 tbsp dijon mustard
1/2 cup vinegar (including champagne, balsamic, red wine and others)
1 1/2 cup salad oil or mixture of salad oil and olive oil
1 tbsp water if needed
salt and pepper
Combine the shallot and mustard in a blender and mix until smooth.
Very slowly add the oil until it starts to thicken, increase to a light, steady stream, if it gets too thick, add some vinegar to thin.
Continue adding oil and vinegar until it has been used up.
Salt and pepper to taste, keep refrigerated
If the emulsion breaks, re-blend it.
