With The Happy Food Chef Robin Joy
Start with a high quality cold pressed olive oil and a chardonnay vinegar as the base.
Lemon Balm: add finely chopped lemon balm, a few squeezes of fresh lemon juice, shallot, garlic, salt & pepper
Dijon: add a Tablespoon of mustard, finely chopped oregano, shallot, garlic, salt & pepper
Cilantro Lime: add finely chopped cilantro, a few squeezes of lime juice, & minced jalapeño for spice.