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- 1/3 cup balsamic vinegar
- 2 Tbs. Creole mustard
- 2 Tbs. finely chopped French shallots
- 1 Tbs. molasses or brown sugar
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1 cup extra virgin olive oil
Combine all the ingredients except the olive oil in a bowl with 2 Tbs. cold water. Whisk to blend completely.
Add the olive oil in a thin stream, whisking constantly, until smoothly incorporated into the other ingredients.