Sub-Zero PreservationWolf


Roasted Garlic Balsamic Vinaigrette


1/2 cup balsamic vinegar
1/4 cup dark cherry balsamic vinegar
1 tablespoon pureed roasted garlic
1 teaspoon finely diced shallot
2 teaspoons Dijon mustard
1 tablespoon honey
1 egg yolk
1 3/4 cups canola oil
1/2 cup olive oil
Salt and freshly ground black pepper to taste


Add first seven ingredients into 10-cup food processor bowl with cutting blade or blender. While running, slowly dizzle in oils. Season to taste with salt and pepper. Let set overnight in Sub-Zero refrigerator to allow flavors to blend.

Makes about 3 cups.

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