Provided by á-170456
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.) When ready to use, whisk again. This recipe yields about 1 cup.
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