|1 clove garlic, minced||3/4 tablespoon balsamic vinegar|
|1 tablespoon fresh lemon juice||1 teaspoon kosher salt|
|1/4 teaspoon white pepper||1 to 2 teaspoons Dijon mustard|
|3 tablespoons extra virgin olive oil||1/2 cup safflower oil|
Shallot may be used instead of garlic.
Stir together the garlic, vinegar, lemon juice, salt, pepper, and mustard. Slowly whisk in the oil until well blended. Adjust seasoning as necessary. Refrigerate any unused portions.
Recipe from Stephen Pyles, The New Texas Cuisine