Blueberry Vinaigrette

 • 30 oz. The Perfect Purée Blueberry Puree, thawed
    • 16 oz. rice wine vinegar
    • 4 oz. Dijon mustard
    • 2 tbsp. sugar
    • 16 oz. corn or canola oil
    • Salt to taste
1. In a blender combine the Blueberry Puree, rice wine vinegar, Dijon mustard, and sugar.
2. Slowly blend in the corn/canola oil until fully incorporated. Season with salt to taste.
3. Pour into a squeeze bottle or speed pourer for service and refrigerate until needed.