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Place the shallot + garlic + olive oil in a small pot. Cook on the LOWEST heat — confit-style — for 10-15 minutes. Don’t let it brown. You want the garlic and shallot to soften and infuse the oil, NOT fry.
Let it cool completely in the pot.
Transfer to a blender (or use an immersion blender in a tall jar).
Add the mustard, vinegar, allulose, lemon juice, salt, and pepper.
Blend until creamy, emulsified, and golden.
Taste. Adjust salt or acid to your liking.
Pour into a glass or plastic jar. Store in the fridge — lasts up to 1 week.