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From Firebirds Wood Fired Grill, Hoover, AL.
2 tablespoons chopped garlic
2 tablespoons Creole mustard
1/2 teaspoon kosher salt
1/4 teaspoon chipotle pepper, minced
1 cup sugar
3/4 cup red wine vinegar
1/2 tablespoon oregano leaves
1/4 tablespoon black pepper
1/2 cup balsamic vinegar
1/3 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup extra-virgin olive oil
3/4 cup salad oil
Place all ingredients -- except oil and cheese -- in processor. Puree.
Slowly add oil until fully emulsified. (Note: Food processor should be on a medium speed.)
With processor still on, add cheese and blend.
Source: Firebirds Wood Fired Grill, 191 Main St., Patton Creek Shopping Center, Hoover, AL; Birmingham News, April 10, 2009.
2 tablespoons chopped garlic
2 tablespoons Creole mustard
1/2 teaspoon kosher salt
1/4 teaspoon chipotle pepper, minced
1 cup sugar
3/4 cup red wine vinegar
1/2 tablespoon oregano leaves
1/4 tablespoon black pepper
1/2 cup balsamic vinegar
1/3 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup extra-virgin olive oil
3/4 cup salad oil
Place all ingredients -- except oil and cheese -- in processor. Puree.
Slowly add oil until fully emulsified. (Note: Food processor should be on a medium speed.)
With processor still on, add cheese and blend.
Source: Firebirds Wood Fired Grill, 191 Main St., Patton Creek Shopping Center, Hoover, AL; Birmingham News, April 10, 2009.
