PEPPER JELLY DRESSING

3 tbsp (40 mL) balsamic vinegar
2 tbsp (25 mL) hot pepper jelly
1 tbsp (15 mL) Dijon mustard
1/8 tsp (0.5 mL) salt
2/3 cup (150 mL) oil

Thoroughly whisk together vinegar, jelly, mustard and salt. Gradually whisk in oil until blended. May be refrigerated for up to 3 days. Stir before using. Makes 1 cup (250 mL).

 
Last updated on January 23, 2018