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Add the shallot, garlic, balsamic vinegar, honey or sugar, Dijon mustard, and salt to a blender.
Blend until smooth.
While blending, slowly stream in the olive oil to emulsify.
Taste and adjust to taste.
This keeps in the fridge for up to 2 weeks.
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Add the shallot, garlic, balsamic vinegar, honey or sugar, Dijon mustard, and salt to a blender.
Blend until smooth.
While blending, slowly stream in the olive oil to emulsify.
Taste and adjust to taste.
This keeps in the fridge for up to 2 weeks.