- 50 g golden shallots, finely diced
- 200 ml red wine vinegar
- 1 free-range or organic egg yolk
- 400 ml vegetable oil
- 1 teaspoon dijon mustard
- Sea salt and white pepper, to season
In a clean bowl, marinate the diced golden shallots in the red wine vinegar for 15 minutes. Add the rest of the ingredients, except for the salt and white pepper, whisk to combine. Season, set aside.
Store in a clean glass jar or bottle in the fridge.