Sauce Vinaigrette Au Vermouth (Vermouth Vinaigrette For Salads)

• 1 1/2 tablespoons imported mustard, preferably Dijon
• 1 tablespoon red-wine or malt vinegar
• 1/4 cup dry white vermouth
• 1/2 cup olive oil
• 2 tablespoons finely chopped shallots
• Salt, if desired
• Freshly ground pepper

1. Put the mustard and vinegar in a mixing bowl and add the vermouth while beating with a wire whisk.
2. Add the oil gradually, beating vigorously with the whisk.
3. Add the shallots, salt and pepper to taste.

imported mustard, redwine, olive oil, shallots, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6852 (may not work)