Use a microplane to grate the shallot and garlic. Stir together with mustard, curry paste, salt, and vinegar or lemon juice. While whisking constantly,* pour in the olive oil in a thin, steady stream. Continue whisking until the vinaigrette is emulsified.

Automating it: I usually use a spice grinder to make vinaigrette. I've drilled a hole in the top of my grinder into which the stem of my small enamel funnel fits snugly. After I've buzzed the other ingredients together, I continue to process while pouring in the olive oil through the funnel. Quick and easy.