3/4 cup minced shallots
2 tablespoons Dijon mustard
1/2 cup red wine vinegar
1/4 cup melted bacon fat (optional; 1/4 cup olive oil may be substituted)
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
Add the shallots, mustard, and vinegar to a bowl and mix together. Slowly whisk in the bacon fat and oil until blended. Season to taste with salt and pepper (do not refrigerate).