vinaigrette

1 tablespoon wine vinegar

1½ teaspoons minced shallot

½ teaspoon mayonnaise

½ teaspoon Dijon mustard

⅛ teaspoon salt

Pepper

3 tablespoons extra-virgin olive oil

1. 1. Whisk wine vinegar, shallot, mayonnaise, Dijon, salt and pepper together.
   2. Whisking constantly, drizzle in olive oil.

    

   Makes ¼ cup.  Refrigerate up to two weeks.