Combine 29 g white wine vinegar, 6 g Dijon mustard, 5 g coarse salt, and 1 g black pepper in a bowl.
Whisk in 1 g finely chopped shallot.
Slowly drizzle in 83 g olive oil while whisking constantly until emulsified.
Sesli anlatım, porsiyon ayarı ve daha fazlası
