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Blueberry Vinaigrette

Blueberry Vinaigrette

 • 30 oz. The Perfect Purée Blueberry,  thawed
    • 16 oz. rice wine vinegar
    • 4 oz. Dijon mustard
    • 2 tbsp. sugar
    • 16 oz. corn or canola oil
    • Salt to taste
Method:
1. In a blender combine the Blueberry puree, rice wine vinegar, Dijon mustard, and sugar.
2. Slowly blend in the corn/canola oil until fully incorporated . Season with salt to taste.
3. Pour into a squeeze bottle or speed pourer for service and refrigerate until needed.
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