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Prep time
15 minutes
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Makes
10-12 servings
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Ingredients
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3/4 cup
olive oil
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1/2 cup
champagne vinegar
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1
lemon (juice)
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1
small shallot (peeled and halved)
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2
cloves garlic
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2 tablespoons
course Dijon mustard
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1 teaspoon
Worcestershire
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1 teaspoon
salt
Directions
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Pulse all ingredients together in a blender or food processor until very smooth, about 2 minutes. Transfer to a resealable container and store in the fridge.
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