3 T Dijon Mustard
1 tsp. Oregano, minced
1 tsp. Basil, chiffonade
1 T Roast Garlic, minced
1 ½ tsp. Shallots, minced
2 T Honey
2 C Thickened Vegetable Stock
¼ C Balsamic Vinegar
2 T Extra Virgin Olive Oil
½ tsp. Sea Salt
¼ tsp. Cracked Black Pepper
In blender, combine mustard, herbs, garlic, shallots, thickened vegetable stock and honey. Blend until garlic is incorporated. While blending, slowly pour in balsamic vinegar and olive oil to emulsify. Season with salt & pepper.
Yield: 3 Cups
Recipe by: Mii amo, a destination spa at Enchantment
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