Servings:
Makes 6 cups – lasts 2 weeks, refrigerated Servings
Ingredients
- 1/4 cup black peppercorns
- 1/4 cup Kosher salt
- 1 cup red wine
- 1 1/2 cup Dijon mustard
- 1/2 cup soy sauce
- 8 sprig thyme
- 1/2 cup garlic
- 2 1/2 cup canola oil
Preparation
Baking Directions:
In a small, dry sauté pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2-4 minutes.
Transfer to a medium non-reactive bowl and add the salt, wine mustard, soy sauce, thyme, and garlic.
Whisk in the canola oil gradually to emulsify the mixture.
Use or store.
