Ingredients
3/4 c. balsamic venegar
2 tbs. Dijon mustard
1 1/2 tbs. chopped basil
1 tbs. chopped flat-leaf parsley
1 1/2 tsp. honey
1/4 tsp. chopped chives
1/4 tsp. minced shallot
1/4 tsp. minced garlic
1/8 tsp. hot sauce
1 c. canola oil
Preparation
Pulse all ingredients, except oil, with 1/2 tsp each of slat and pepper in a food processor until combined. With motor running, add oil in a slow stream and process until combined. Season with salt and transfer to an airtight container. Chill, up to 2 weeks.
