Yield
4 1/2 cups

Serve with fresh spinach salad or as a marinade for chicken.

How to Make It

Process first 5 ingredients in a blender until smooth. Turn blender on high; gradually add oil in a slow, steady stream. Store in refrigerator up to 2 weeks.

Ratings & Reviews

Delaine's Review

Delaine
July 30, 2009
This is a great recipe, I've been making since I first saw it in Southern Living Magazine in 1996 - makes beautiful gifts in a pretty cruite with a ribbon attached.