Lemon Shallot Vinaigrette

Bottled lemon juice tends to make the vinaigrette flat and uninteresting. Freshly squeezed lemon juice is essential for authentic bistro flavor. Mustard is not optional, it's needed for emulsification, or what brings and holds it together. Let the salt sit in the lemon juice while you slice the shallot, stir before adding the shallot in. The salt needs to dissolve in the lemon before the shallot goes in, or you can get a gritty texture from the shallot. Add the oil in a slow drizzle while whisking, at about two tablespoons the dressing will begin to emulsify and thicken. Slow down so you don't add too much oil. Store airtight in refrigerator for up to a week. Vinaigrette should be served at room temperature. You can do the "put it all in a jar and shake" but you miss the balanced texture of allowing the steps time to work their magic. Properly made and served, you don't need to drench the salad, making this a huge flavor enhancer for very modest calories.