Friday, April 6, 2012

Mustard Vinaigrette

1/4 cup balsamic vinegar
1/4 cup white vinegar
1/2 cup olive oil
1/2 cup vegetable oil
salt & pepper to taste
6 drops of Tabasco
2 teaspoons minced garlic
1 teaspoon sugar
1 LARGE tablespoon dijon mustard
Parsley

Mix all together, blend in food processor to emulsify. Pour over cooked cold pasta, or use as a salad dressing. Will keep up to a week in the fridge.

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