Ingredients
1 cup EVOO
1/2 cup balsamic vinegar
1/4 cup seasoned rice wine vinegar
4 garlic cloves, peeled
Juice of one lemon
2 TBS Dijon mustard ( I have used dry Coleman’s mustard before which is also tasty)
1 TBS sugar( I use white, brown might be tasty)
Splash of water
Fresh ground black pepper to taste
salt to taste
Preparation
Combine everything but the Extra Virgin Olive Oil in blender. Blend well for 2 minutes. Turn blender on slow speed and gradually add the olive oil until it is all mixed. Pour into container, refrigerate overnight and enjoy or use right away!
