- 1 clove garlic, grated on a microplane grater
- 1 teaspoon dijon mustard
- 1/2 small shallot, grated on a microplane grater
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
- 3 tablespoons Balsamic vinegar
- 3 tablespoons Sherry vinegar
- 2 tablespoons soy sauce
- Kosher salt and freshly ground black pepper to taste
- Combine all ingredients into a pint or larger mason jar and shake to combine. Refrigerate and shake again to emulsify before each use.
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