WSJ Nov 2014.  make ahead while dinner is cooking, let sit 30 min or more.

This is a classic basic recipe. The secret is to make it fresh. Basic portions: 3 parts oil to 1 part vinegar (light vinegars like champagne/rice need less oil)

Let shallots sit in vinegar and salt then add oil.

  • ¼ tsp fine sea salt
  •  1/8 tsp pepper
  • 1 Tb Dijon mustard (optional)
  • 1 small to medium shallot finely minced
  • ¼ C vinegar (either white balsamic or red or white wine vinegar)

Mix above ingredients together, let sit until salt dissolves and shallots soften about 15 min.

Then add olive oil slowly, whisking until emulsified.

  • ¾ C olive oil