1 tablespoon minced shallots 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 teaspoon granulated sugar 1/2 cup Spanish sherry vinegar 2 tablespoons Dijon mustard 1 1/2 cups extra virgin olive oil

Step 1 Place the shallots, salt, pepper and sugar in a blender. Add the vinegar and mustard and blend until smooth, 30 to 40 seconds.

Step 2 Slowly blend in the extra virgin olive oil. Refrigerate.

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