Ingredients:

  • 1/2 cup (75g) fresh mulberries
  • 1/4 cup (60ml) aged balsamic vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tsp (5g) Dijon mustard
  • 1 small clove (3g) garlic, minced
  • 1 tbsp (21g) honey
  • 1/4 tsp (1.5g) fine sea salt
  • 1/8 tsp (0.5g) freshly cracked black pepper

Instructions:

  1. Combine the fresh mulberries, balsamic vinegar, honey, Dijon mustard, and minced garlic in a blender. Process on high until the mixture is completely smooth and takes on a deep, consistent purple hue.
  2. With the motor running on low, slowly stream in the extra virgin olive oil. Continue blending until the mixture thickens and achieves a glossy, opaque appearance.
  3. Pour the emulsion into a bowl and whisk in the salt and black pepper. Taste and adjust the balance—add a drop more vinegar for extra zing or a pinch more honey if the berries were particularly tart.