Ingredients
Scale
- 1–2 shallots, diced (about 1/3 cup)
- 1/2–1 Tbsp. Avocado Mayo
- 1 C. Olive oil (cold pressed, extra virgin, organic)
- 1 C. white Balsamic vinegar ( if using a thinner white balsamic, use 3/4th and add a Tbsp of honey)
- 1/2–1 tsp. Celtic Sea Salt
- Fresh ground pepper to taste
Instructions
- Add all ingredients into the blender until thoroughly blended.
- Store in refrigerator for 1 month.
Notes
NOTE: If using a thinner white balsamic vinegar, use 3/4th vinegar and add a Tbsp. of honey