1/2 C. Traditional Aged 18 year Balsamic Vinegar 3 tbsp. dijon mustard 2 cloves garlic, minced 1/4 tsp. salt 1/4 tsp. pepper 1 cup premium olive oil, such as Arbequina or Cerasuola
Whisk together the first 5 ingredients. Whisk in the olive oil in a constant stream until well-blended. Store in the refrigerator for up to two weeks.
Sauces