Makes 2 Cups
4 Roasted Garlic Cloves
2 Tablespoons Dijon Mustard
½ Cup Spanish Sherry Vinegar
¾ Cup XVOO
¾ Cup Vegetable Oil
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
In a blender jar add the garlic, mustard, vinegar, salt and pepper. With the motor running, add the two oils in a slow, steady stream through the top of the jar’s lid. Blend until completely emulsified.
Store in the refrigerator in an air-tight container for up to a week.