4 oz. Balsamic Vinegar
2 oz. Tomato Juice
1/2 tbsp. Fresh Garlic
1/2 tsp. Shallots (chopped)
10 oz. Olive Oil
1 tbsp. Fresh Basil (chopped)
Salt and Pepper to taste
1. In stainless
steel bowl add vinegar, tomato juice, garlic and shallots.
2. Slowly whisk in olive oil.
3. Season with basil, salt and pepper.
4. Store at room temperature.
Makes 16 ounces