This balsamic vinaigrette dressing is a mixture of olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt and pepper that is shaken, not stirred.
A shallot is called an eschalot in Australia.
I made like you do Mayo but did not use shallot and added 30 ml of white vinegar and used garlic powder and half a lime juice and pith. - 23 Dec 2015
About 30 years ago, I was watching a cooking show where they were making salad dressing. They said that if you added mustard, it would act like a binder between the oil and vinegar. They said you could always use lemon juice, too. Since then, mustard is always added. It doesn't take much. I prefer my dressing more 1:1 ratio of oil and vinegar. Also, if you use garlic powder instead of fresh and leave out the shallot, you can leave the dressing out on the counter, so if you are using olive oil, you don't have to wait for it to "melt." I always have some made and ready on the counter, and it is wonderful. - 06 Jan 2013 (Review from Allrecipes USA and Canada)
Hi! This is my recipe and I want to let you know that I only use a really good quality balsamic for this which tends to be sweet. If you do use a lesser quality vinegar you may need to add a little more honey. It still turns out great! - 16 Jul 2011 (Review from Allrecipes USA and Canada)