Combine the shallots, garlic, and stock in a blender or food processor and blend until smooth. Add the mustard. With the motor running, slowly add the oil in a thin stream and blend until the dressing is smooth and thickened. Stir in the lemon juice, taste, and season with salt and pepper. Store covered in the refrigerator for up to 3 days.
© 2004 John Ash. All rights reserved.