tablespoon wine vinegar (see note)
teaspoons very finely minced shallot
teaspoon regular or light mayonnaise
teaspoon Dijon mustard
teaspoon table salt
Ground black pepper
tablespoons extra-virgin olive oil
1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. 2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.