Aunt Lulu's Vinaigrette
From:	Aunt Lulu, Vaudreuil-sur-le-Lac, Quebec, Canada
Comments:	Keeps a few days in the refrigerator. You can use garlic instead of shallots.
Servings:	1 to 2 tablespoons [15 to 30 mL] are enough for 4.

Freshly ground salt and black pepper 2 teaspoons [10 mL] Dijon mustard 1 tablespoon [15 mL] vinegar [cider, red or white wine] 1 gray shallot 4 tablespoons [60 mL] light olive oil	In a bowl, place salt, pepper, finely chopped shallot and mustard. Mix together using a whip. Incorporate oil, 1 spoonful at a time, whipping continuously. Cover and refrigerate until ready to serve.