Yield
Makes 1 1/3 cups
Photo: Hector Sanchez; Stylist: Buffy Hargett

How to Make It

Pulse orange marmalade, vinegar, basil, ginger, garlic, kosher salt, and pepper in a blender or food processor until blended. With blender running, pour canola oil through food chute in a slow, steady stream, processing until smooth.

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