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Makes: 2/3 cup
teaspoon Dijon mustard
tablespoons red wine vinegar
cup olive oil
freshly ground black pepper
teaspoons onion juice
- In a small bowl, whisk together the mustard, vinegar and salt. Gradually whisk in the olive oil until emulsified, then whisk in the buttermilk. Season to taste with pepper and onion juice-- add more salt, if needed.
- This recipe is a Community Pick!