In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use whisk again.

This recipe yields about 2 1/2 cups.

Comments: This dressing is a perfect match for my Nicoise Salad.