Recipe makes 12 Servings
3 Tbsp white balsamic vinegar
1/4 cup(s) shallots, chopped fine
1 1/2 Tbsp Grey Poupon Country Dijon Mustard
1 Tbsp honey
2 Tbsp Cara Cara orange juice, plus 1.5 tsp of zest
1 Tbsp cracked black pepper, plus more as needed
1 cup(s) H‑E‑B Expeller Pressed Sunflower Oil
1. In a blender, add white balsamic vinegar, shallots, Dijon mustard, honey, orange juice, zest and black pepper.
2. Blend on medium speed, adding oil in a slow steady stream while blender is running, until an emulsion is formed.
3. Season to taste as needed with salt and pepper. Use on anything from salads to beets, as a chicken marinade, or on fresh cut fruit.
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