Makes 1½ Cups
¼ Cup Homemade Orange Marmalade Or Good Quality Store Bought
1 Tablespoon Dijon Mustard
2 Roasted Garlic Cloves
½ Cup White Balsamic Vinegar
1 Cup Vegetable or Canola Oil
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
In a blender jar add the marmalade, mustard, garlic and vinegar. Blend on high until all is combined. With the blender running add the oil in a slow, steady stream through the top of the jar’s lid and blend until completely emulsified. Add the salt and pepper and blend to incorporate.
Store in an air-tight container and refrigerate up to 1 week.