Recipe information
Yield
makes 2 cups
Ingredients
1 cup Dijon mustard
1/2 cup mayonnaise
2 tablespoons balsamic vinegar
1 tablespoon white pepper
4 tablespoons coarsely ground black pepper
1/2 cup vegetable oil
1 tablespoon red pepper flakes
1 tablespoon whole peppercorns
Preparation
In the bowl of a food processor, combine the mustard, mayonnaise, balsamic vinegar, white pepper, and 1 tablespoon of the black pepper, and beat until just blended; set aside. In a small saucepan combine the oil, the remaining 3 tablespoons of black pepper, the red pepper flakes, and the whole peppercorns. Heat the oil until hot, then reduce the heat to low and simmer for 20 minutes. Allow to cool, then strain. With the food processor running, drizzle the oil into the mayonnaise mixture. Continue processing for 2 minutes.
