INGREDIENTS:

  • Lillie’s Q Hot Pepper Vinegar - 85 grams
  • Creole Mustard - 20 grams
  • Dark Brown Sugar - 20 grams
  • Black Pepper - 1 gram
  • Fresh Thyme - 0.75 grams
  • Grapeseed or Canola Oil - 175 grams
  • Salt - to taste, roughly a good size pinch

DIRECTIONS:

1. In blender, add Lillie’s Q Hot Pepper Vinegar, creole mustard, brown sugar, black pepper, and thyme.

2. In a slow steady stream blend in oil as blender is blending.

3. Add salt to taste.

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