- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons Dijon mustard
- 2 shallots, quartered
- 1 garlic clove, halved
- Pinch of sugar
- Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)