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

 

 

 

Raymond, the Wild Mule!

    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.