This is awesome with whatever you have on hand – regular lemons, Meyer lemons, and white vinegar can be swapped out for the balsamic, although I typically make it as written.
1 clove garlic or small shallot
Sea salt & pepper to taste
1 tsp Dijon mustard
2 T. balsamic vinegar
6 T. olive oil
Mash garlic, add the vinegar, mustard and pepper. Let stand 10 minutes. Add oil and emulsify – hand mash – or whirr in a little blender. I add some lemon zest before serving. Makes 1/2 cup. Store in a tight sealing jar up to a week.
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