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Ingredients
- 1/4 c. White balsamic vinegar
- 1/8 c. Champagne Juice from 1 lemon
- 1/2 c. Extra virgin olive oil
- 1/2 c. Canola oil
- 1 tsp Fresh dill, minced
- 1 tsp Beluga caviar
Directions
- Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend till emulsified; vinaigrette will be slightly foamy but ingredients won't mix.
- Mix in caviar and fresh dill.
- Yield: 2 c.
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