Makes: 1.5 quarts
Ingredients:
1 Tbsp dijon mustard
salt and pepper to taste
1 cup extra virgin olive oil
3 cups blended oil
2 each garlic cloves
1 cup Banyuls Vinegar
1 orange, zested and juiced
1 large shallot, minced
Procedure:
Combine vinegar, orange, shallot, Dijon and garlic. Blend until smooth. Slowly add oil until thickened. Season to taste.
Ingredients:
1 Tbsp dijon mustard
salt and pepper to taste
1 cup extra virgin olive oil
3 cups blended oil
2 each garlic cloves
1 cup Banyuls Vinegar
1 orange, zested and juiced
1 large shallot, minced
Procedure:
Combine vinegar, orange, shallot, Dijon and garlic. Blend until smooth. Slowly add oil until thickened. Season to taste.
Type: Authentic Recipe
Restaurant: B&O American Brasserie, Baltimore, MD, USA
Source: http://www.bandorestaurant.com/baltimore-restaurant-chef-recipes.php