Ingredients
1/2 cup Basalmic Vinegar
2 Tbsp Dijon mustard
1 Tbsp garlic puree
2 Tbsp minced mixed fresh or dry herbs
3 tsp salt
2 tsp black pepper
1-1/2 cups olive oil
Preparation
Place all ingrededients (except oil) in blender. With blender on low speed, slowly add olive oil. (If it becomes too thick add a little water.)
Serve in small personal size ramekins like you might use for butter.
