1/3 cup finely diced shallots
1 teaspoon minced garlic
1/2 teaspoon freshly coarsely Ðground black pepper
1/2 cup golden olive oil at room Ðtemperature
1/2 cup packed minced Italian
Ðparsley, with some smaller Ðcrunchy stems
2 teaspoons fleur de sel, or Ðkosher salt 1. In a small bowl, mix together the mustard, shallots, and garlic.
2. Grind in the pepper in the roughest pieces possible without actual peppercorns dropping out of your grinder.
Ð3. Very slowly whisk in the olive oil in a thin stream, as you would for mayonnaise, then stir in the parsley. Add the salt last.
Ð4. Makes 1-1/2 cups
NOTE: To convert and leftovers into a vinaigrette, add some lemon juice and whisk in more olive oil until you have the right consistency.