Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 16 | cups | dark balsamic vinegar | 1 1/2 | cups | Dijon mustard | 1 | cup | sugar | 2 | tablespoons | basil, dried | 2 | tablespoons | oregano, dried | 2 | tablespoons | thyme fresh | 12 | cups | olive oil, extra virgin | 36 | cups | canola oil | 1 | dash | salt, to taste | 1 | dash | black pepper, to taste | 1 | teaspoon | water - as needed |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Combine canola oil and extra virgin olive oil to create an oil blend. | 2 | In a large container mix all ingredients EXCEPT the blend oil with a stick blender. | 3 | Slowly drizzle in oil and blend until it emulsifies. If it gets too thick, add a touch of water if necessary. | 4 | Adjust seasoning to taste. |
|