This recipe of from ordinaryvegan.net
Double up, it's that good!
yield: ⅓ Cup
ingredients:
¼ C water
1 ½ TB cider vinegar
1 small shallot or red onion slice, chopped
2 ½ tsp dijon mustard (or more)
2 tsp maple syrup
¼ tsp salt
ground black pepper
1 TB fresh parsley, chopped
Combine all ingredients except the parsley into a food processor or blender.
Process until smooth. Add the parsley, taste and adjust seasonings.
Cover. Refrigerate. Will keep 4-5 days refrigerated.
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