½cupolive oilor ¼ cup each olive oil and walnut oil
½tspkosher salt
¼tspfreshly ground black pepper
Instructions
In small bowl, whisk together shallot, garlic, vinegar, lemon juice and Dijon mustard. Slowly whisk in olive oil, in a steady stream. Season with salt and pepper.
Notes
Refrigerate for up to 1 week. Bring to room temperature before using to allow the oil to melt. Here, we use olive oil, but it’s also beautiful made with a combination of olive oil and walnut oil or hazelnut oil.