Originally posted by my friend at The Galley Gourmet.
1/2 cup white balsamic vinegar
2 Tbsp shallots
2 tsp garlic
2 tsp Dijon mustard
3 Tbsp paleo mayonnaise
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 cup extra virgin olive oil
- In a blender or food processor, combine the vinegar, shallots, garlic, mustard, and mayonnaise. Process to combine.
- With the processor running, slowly add the oil in a steady stream to emulsify.
- The vinaigrette can be made and kept refrigerated in an airtight container for 3-5 days.
Spicy Citrus Sauce
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