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KEEP SCREEN ON

Yield: Makes about 3 cups

Ingredients
Ingredients
1/2 cup balsamic vinegar

1/4 cup dark cherry balsamic vinegar

1 tablespoon pureed roasted garlic

1 teaspoon finely diced shallot

2 teaspoons Dijon mustard

1 tablespoon honey

1 egg yolk

1 3/4 cups canola oil

1/2 cup olive oil

Salt and freshly ground black pepper to taste

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Preparation Method

Add first seven ingredients into 10-cup food processor bowl with cutting blade or blender.  While running, slowly dizzle in oils. Season to taste with salt and pepper. Let set overnight in Sub-Zero refrigerator to allow flavors to blend.


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