|70||g||Mustard (Stone Ground)|
|85||g||Olive Oil (Extra Virgin)|
Blend ingredients, starting the blender on its lowest speed, and gradually working it up to the fastest speed possible. As the vinaigrette starts to come together, an emulsion will form, illustrated by the vortex hole about the size of a quarter shown in the bottom right hand picture below. Once this vortex is formed and the vinaigrette appears to have a smooth consistency, simply turn of the blender.
Store the sherry-shallot vinaigrette in a food safe squeeze bottle and refrigerate. It will hold in the refrigerator for two weeks.