Ajeen Beckford Basic Blender Vinaigrette

• 1 garlic clove, peeled
• 2 tablespoons Dijon mustard
• 12 cup wine vinegar
• 1 teaspoon salt
• 23 cup extra virgin olive oil
• 23 cup vegetable oil

1. Place the garlic in the blender and set on low.
2. Pulse to chop the garlic.
3. Add the mustard, vinegar, salt and pepper.
4. Blend for 15 to 20 seconds.
5. With the blender running, add the oils in a slow steady stream taking about 20 seconds.
6. Then blend for 20 seconds longer until emulsified.
7. Change the basic vinaigrette by adding different herbs, sun-dried tomatoes or pesto.
8. Try using a little lime juice and honey for a honey-mustard vinaigrette.
9. Ajeen Beckford Distinguished Jamaican Chef.

garlic, mustard, wine vinegar, salt, extra virgin olive oil, vegetable oil

Taken from www.food.com/recipe/ajeen-beckford-basic-blender-vinaigrette-375946 (may not work)