Dill Vinaigrette

February 10, 2014

Dill Vinaigrette

Philippe, Tucson CSA

1 bunch dill
2 cups olive oil
1/4 cup vinegar
1 onion
2 cloves garlic
1 tablespoon mustard
2 teaspoons salt
2 teaspoons black pepper or chile flakes

Toss all ingredients in blender. Blend until smooth. Store in sealed jar. Keeps in the refrigerator for 4 to 6 weeks.

Leave a Reply



+