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3 tablespoons Champagne vinegar
2 tablespoons white distilled vinegar
1 tablespoon ground mustard
1 teaspoon agave syrup or honey
1/2 teaspoon salt
1 small clove garlic
2 chunks chopped red bell pepper
¼ teaspoon EACH oregano, basil, chili flakes, black pepper
1/2 cup Extra Virgin olive oil or other neutral oil
Mix all the ingredients, except the oil, in a jar large enough to fit an immersion blender.
Blend ingredients until they’re fully incorporated and broken down.
Drizzle in the oil while blending, until emulsified.
Store any leftover in an airtight container for up to 10 days.
1 Comment
Measurements please ❤