½ cup Dijon mustard

1-1/4 cup peeled and diced onion

3 cloves garlic, peeled

3 tablespoons Champagne or white wine vinegar

4 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

2 teaspoons celery seed

2 teaspoons salt

1 teaspoon paprika

½ teaspoon ground black pepper

¼ teaspoon ground allspice

3 tablespoons extra virgin olive oil


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.

See more: Christmas, No Cook, Quick and Easy

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