Combine 8 g of wine vinegar, 8 g of Dijon mustard, and 8 g of finely chopped shallot in a bowl.
Add 1 g of salt and 1 g of freshly squeezed lemon juice to the bowl.
Gradually whisk in 0 g of olive oil until the vinaigrette is emulsified.
Ne yesem diye düşünmeye son!
