1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
3 tbs Dijon mustard
2 tbs honey
1 tsp kosher salt
1 tsp fresh black ground pepper
combine the vinegar, oil, mustard, honey, salt and pepper in a
blender and blend until smooth. sauce can be made 1 day in advance, covered and refrigerated. room temp before serving.
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