Ingredients

How to make it

  • Add everything except oil to a bowl and whisk well.
  • Slowly whisk in oil to emulsify the sauce.
  • Refridgerate, tightly covered, for up to several weeks.

Reviews & Comments 2

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  • wynnebaer 17 years ago
    Oh yeah, on onion sounds fantastic to me....Can't wait to try this....:)
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  • kismet 17 years ago
    Bring the mints,but,I would like to try on the onion. Thank-you for the recipe
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