4 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 tablespoon white wine vinegar
¼ teaspoon salt
2 cloves garlic
½ teaspoon dried basil (I'll bet fresh would make it even better, but also more perishable)
1/8 teaspoon pepper
2 drops hot sauce
1 tablespoon grated onion
12 tablespoons (2/3 cup) safflower oil
Combine ingredients in a blender, adding 1 tablespoon at a time. Chill.
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