Sort ingredients
pincottk
QR Code
Listen
Pdf
Roughly chop the tomato, removing the white cores but keeping the seeds. Add it to a blender with the olive oil, white wine vinegar, Dijon mustard, and ¼ teaspoon of the kosher salt.
Blend until creamy. Taste and add up to another ¼ teaspoon kosher salt. Store refrigerated for up to 1 week.