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Categories:Viewed: 66 - Published at: 6 years ago
Ingredients
- 3/4 c. balsamic venegar
- 2 tbs. Dijon mustard
- 1 1/2 tbs. chopped basil
- 1 tbs. chopped flat-leaf parsley
- 1 1/2 tsp. honey
- 1/4 tsp. chopped chives
- 1/4 tsp. minced shallot
- 1/4 tsp. minced garlic
- 1/8 tsp. hot sauce
- 1 c. canola oil
Method
- Pulse all ingredients, except oil, with 1/2 tsp each of slat and pepper in a food processor until combined. With motor running, add oil in a slow stream and process until combined. Season with salt and transfer to an airtight container. Chill, up to 2 weeks.
