Fine Shallot Dressing | Creamy Emulsion

Peel the shallots and dice them very finely. Place two-thirds of the diced shallots into a tall, narrow container.

Add red wine vinegar, 100 ml water, granulated sugar, and salt. Lightly blend with an immersion blender until the ingredients combine.

Now, slowly pour in the olive oil while continuously blending until a stable, creamy emulsion forms.