- 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
- Combine the Blueberry Puree, rice wine vinegar, Dijon mustard, and sugar in a blender.
- Slowly blend in the corn/canola oil until fully incorporated—season with salt to taste.
- Pour into a squeeze bottle or speed pourer for service and refrigerate until needed.