In a large mixing bowl, whisk olive oil and mustard until it forms a rich paste.
Sprinkle the oil-mustard mixture with some salt to taste and freshly ground black pepper.
Cover the mixing bowl and set aside until you blend the shallots.
Place the peeled shallots in a jug of an electric blender, seal it and turn it on.
Blend it at medium speed for 30 seconds or until it forms a rich creamy emulsion.
Add in the oil-mustard mixture and blend for few more seconds or until both pastes are minced well.
Your basic vinaigrette is ready; pour it into a bowl and refrigerate until thick.
Serve straight away or store in an airtight jar and place in a cool dry place.