Makes About 1 ½ Cups
¼ Cup Roasted Lemon Juice
2 Tablespoons White Balsamic Vinegar
3 Roasted Garlic Cloves (Page)
2 Shallots, Peeled
1 Tablespoon Dijon Mustard
1 Cup XVOO
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified.
Store in an air-tight container in the refrigerator for up to 3 days.