Ingredients

　　1/4 cup minced shallots

　　2 tablespoons ume plum vinegar (see Sources, page 264)

　　3 tablespoons verjus (unfermented juice from wine-quality grapes; see Sources, page 264)

　　1 teaspoon fresh lemon juice

　　3/4 teaspoon sugar

　　1/4 cup plus 2 tablespoons expeller-pressed vegetable oil

　　Put the shallots in a small bowl and add the vinegar, verjus, lemon juice, and sugar. Let sit for 5 to 10 minutes and drizzle in the oil, whisking. Keeps several days refrigerated.

　　Cooking in the Moment