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Thai Chile

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Black Pepper Vinegar Sauce

Compliments of Iron Chef Bobby Flay comes this simple and delicious sauce.  I use it often as a marinade and basting sauce when grilling pork, chicken or veggies.  I usually save a little to drizzle on the finished product, or just to serve a some at the table.

cup rice wine vinegar
cup canola oil
3 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon ground black pepper

Combine all except the oil into a blender and whirr adding the oil in a slow stream until emulsified.  Good stuff!

Notes:

 

 

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