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ingredients
½
cup Dijon mustard
1-¼
cup peeled and diced onion
3
clove garlic, peeled
3
Tbsp Champagne or white wine vinegar
4
Tbsp chopped fresh sage
1
Tbsp chopped fresh rosemary
2
tsp celery seed
2
tsp salt
1
tsp paprika
½
tsp ground black pepper
¼
tsp ground allspice
3
Tbsp extra virgin olive oil
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directions
Step 1
Pulse all ingredients except olive oil in a food processor until combined. Slowly drizzle in olive oil while blending. Store refrigerated for up to 10 days.