Vinaigrette

• 3/4 cup extra virgin olive oil
• 5 tablespoons or more good-quality wine vinegar
• Salt and freshly ground black pepper to taste
• 1 heaping teaspoon Dijon mustard
• 1 large shallot (about 1 ounce), peeled and cut into chunks

1. Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.
2. Taste and add more vinegar, a teaspoon or two at a time, until the balance tastes right to you.
3. Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.
4. Taste, adjust the seasoning, and serve.
5. (This is best made fresh but will keep, refrigerated, for a few days; bring back to room temperature and whisk briefly before using.)
6. Plain vinaigrette is lovely over steamed vegetables or poached or grilled fish, but gribiche surpasses it: to 1 cup vinaigrette, add 2 tablespoons chopped cornichons or gherkins, 1 teaspoon minced lemon zest, and 1 hard-cooked egg (page 338), peeled and well chopped.
7. People love this on green salad or plain steamed vegetables: Use peanut oil or a neutral oil, like corn or grapeseed; use rice wine vinegar and add 1 to 2 tablespoons good-quality soy sauce.
8. The shallot is optional.
9. Taste and adjust the seasoning before serving.
10. Great on any chopped salad.
11. Substitute lemon juice for the vinegar.
12. Omit the mustard.
13. Add 1 or 2 garlic cloves, minced, or to taste, or about 1/4 medium onion, minced, and 1 tablespoon chopped fresh oregano leaves to the blender; omit the shallot.

extra virgin olive oil, wine vinegar, salt, mustard, shallot

Taken from www.epicurious.com/recipes/food/views/vinaigrette-385946 (may not work)