Basic Vinaigrette - 12 Ounces

• 1 garlic clove or small shallot, peeled (cut shallot into ½-inch pieces)
• 3 tablespoons wine vinegar
• 3 tablespoons white vinegar or lemon juice
• 2 teaspoons Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup extra virgin olive oil
• ½ cup vegetable oil or light flavored olive oil

Nutritional information per serving (1 tablespoon): Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg • sod. 55mg • calc. 1mg • fiber 0g

1. Place garlic or shallot in work bowl; pulse on Chop 5 times. Scrape the work bowl. Add the vinegars, mustard, salt and pepper. Process on Chop until smooth, about 5 seconds. With the machine running on Chop, add the oils slowly, in a steady stream, through one of the holes in the recessed area of the cover. After all the oil has been added, process on Grind for an additional 10 seconds. Taste and adjust seasonings as needed. This dressing is best made at least ½ hour ahead of serving. Vinaigrette will keep well for one week if in refrigerator, covered. Remove from refrigerator about 30 minutes before serving; it may need to be reprocessed if separation has occurred.