Lynley Ruck

Ingredients

• 1 – 2 cloves NZ garlic, peeled
• 1/4 teaspoon sea salt
• 2 tablespoons balsamic vinegar
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 teaspoon Dijon mustard
• 4 tablespoons olive oil
• 1 tablespoon fresh oregano
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh flat leaf parsley

Method

Place all ingredients into the blender, blend until smooth, refrigerate until needed. Makes over 3/4 cup.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method