Not So Basic Vinaigrette

Directions

1. 1
   Roughly chop 2 of the shallots.
2. 2
   Place the chopped shallots and the water in a microwave-safe bowl, cover it tightly, and microwave on high until the shallots are tender, about 5 minutes.
3. 3
   Pour the cooked shallots and cooking water into a blender.
4. 4
   Add the mustard, vinegar, and lemon juice.
5. 5
   Blend until the mixture is very smooth; pour into a bowl.
6. 6
   Chop the remaining 2 shallots very fine; add them to the bowl.
7. 7
   Add the parsley and olive oil.
8. 8
   Season generously with salt and pepper.
9. 9
   Gently whisk the mixture to make a broken vinaigrette (one that is intentionally not emulsified).
10. 10
    Serve immediately, or store in a covered container in the refrigerator for up to 2 weeks.
11. 11
    Bring to room temperature and whisk gently before using.