INGREDIENTS:
- Lillie’s Q Hot Pepper Vinegar - 85 grams
- Creole Mustard - 20 grams
- Dark Brown Sugar - 20 grams
- Black Pepper - 1 gram
- Fresh Thyme - 0.75 grams
- Grapeseed or Canola Oil - 175 grams
- Salt - to taste, roughly a good size pinch
DIRECTIONS:
1. In blender, add Lillie’s Q Hot Pepper Vinegar, creole mustard, brown sugar, black pepper, and thyme.
2. In a slow steady stream blend in oil as blender is blending.
3. Add salt to taste.
