- 1 TBS White wine vinegar
- 1 TBS Balsamic vinegar
- 1 TBS Dijon mustard
- ½ cup Extra virgin olive oil
- Place vinegars and mustard in a small food processor with a drizzle basin. Process and begin to slowly drizzle the olive oil in while continuing to process.
Use quality ingredients. We used HEB white wine vinegar, Central Market Balsamic de Modena, Maille Dijon mustard, and HEB extra virgin olive oil. It's not absolutely necessary to have a food processor with a drizzle basin. You can also use a hand mixer, stand mixer, or just whisk by hand. The key point is to incorporate the oil via a tiny stream while mixing.
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