Recipe By: Market Catering
2 large eggs
2 tablespoons dijon mustard
4 large garlic cloves
1 sprig rosemary
1 cup balsamic vinegar
Blend together in blender or food processor all the ingredients.
Slowly add 2 1/2 cups olive oil.
Thin out, if necessary with rice wine vinegar.
Yield: 1 serving
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