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Categories:Viewed: 82 - Published at: 6 years ago
Ingredients
- 1 Bunch Cilantro (Leaves only)
- 1 Lime (Juice and Zest)
- 8 oz. Olive Oil
- 2 oz. White Wine Vinegar
- 5 grams Dijon Mustard
- 5 grams Sea Salt
- 5 grams Freshly Ground Black Pepper
- 5 grams Cumin
- 5 grams Crushed Red Pepper
Method
- Add all ingredients except for the oil into a blender and puree. With the blender on low speed slowly stream oil through the lid opening to make an emulsion.