1/4 cup Balsamic vinegar
2 tablespoons maple syrup
1 tablespoon minced shallot
Salt and fresh ground pepper to taste
3/4 cup grapeseed oil, or other neutral flavored oil
In a blender, blend all ingredients except the oil.
Through the top, with the motor running, add the oil in a thin stream, blending to emulsify.
YIELD: 1 cup
SOURCE: Chef Andrew E Cohen