Pour veggie oil into blender, jar or bowl; I like using grapeseed oil or avocado oil, both delicious and high in omega's and nutrients. Add Dijon mustard, maple syrup, and balance of ingredients and blend until lighter, creamy and smooth.
Store in fridge until ready to use and refrigerate any leftovers.
Ways to Emulsify Dressing/Vinaigrette
Place all ingredients in blender, whir until lighter in color and thickened. This is my very favorite blender and perfect for dressings, smoothies, etc.
Place all ingredients in a small mixing bowl and using an immersion blender, blend until smooth, lighter and creamy
Place all ingredients in a Ball jar and with a tight fitting lid and shake, shake, shake, shake until it's blended and your arm is about to fall off. You will have small chunks of shallots with this method, but who cares!
Place all ingredients except oil in a small mixing bowl, slowly begin pouring in oil while whisking vigorously until thickened and lighter in color.
Notes
Variations & Substitutions for Vinaigrette
Use olive oil in place of vegetable oil
Omit Dijon mustard and add 1 teaspoon ground mustard instead or omit altogether