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Lychee Vinaigrette II

1 cup Lychee Jam (available in our shopping cart)
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/2 to 1 teaspoon ground pepper
1/2 cup olive oil

In a medium bowl whisk together the lychee jam, vinegar, mustard and pepper, until thoroughly blended.

Gradually whisk in 1/2 cup olive oil, then 1/2 cup of water (more, if desired).