Ingredients

• 1/2 cup Monin Orange Tangerine Syrup
• 1/2 cup white balsamic vinegar
• 2 Tbsp. Dijon mustard
• 1 clove garlic
• 1 tsp. salt
• 1 cup canola oil

Tamaño de porción: 16oz.

Instructions

1. In a blender combine all ingredients – except for the oil – and blend on high until smooth.
2. With the blender running, slowly drizzle in the oil until fully emulsified. Season to taste with salt and pepper.
3. Remove from heat and whisk in the chocolate until smooth. Let cool to room temperature.
4. Place into a container, cover tightly and refrigerate until use.