Based on recipe by Chef Billy Parisi
Gather the minced shallots, minced basil leaves, mustard, sugar and balsamic vinegar in a medium-size bowl.
Grab your whisk and give it a stir so that the ingredients are well combined.
Whisk the mixture continuously as you slowly drizzle in the olive oil so that the vinaigrette stays emulsified.
Check it out for taste and add salt & pepper as needed.
Keep in a covered jar in the refrigerator for up to one week.