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1 table spoon chopped garlic
1 1/2 teaspoons chopped shallots
2 tablespoons plus 1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 large egg yolk
2 cups canola oil
Kosher salt and freshly ground pepper

Place the garlic, shallots, mustard and vinegar in a blender and blend until well combined. Add the egg yolk and blend again. With the blender running slowly drizzle in the oil until the dressing is thick and emulsified. Season to taste with the salt and pepper. It can be refrigerated for up to a week.