1/2 Cup Shallots
1/4 Cup Cider Vinegar
3/4 Cup Canola Oil
1/4 Cup Honey
1T Dijon Mustard
Dash House Seasoning
1. Sauté chopped shallots in pan until dark and caramelized.
2. Deglaze shallots with a few ounces of vinegar.
3. Cool shallots then puree all ingredients in blender or food processor until emulsified. Refrigerate.