Executive Chef John Critchley
Urbana, Washington D.C.
Yield: Makes 2 quarts
- 3 cups olive oil
- 2 cups shallots (minced)
- 2 tbsp. garlic (minced)
- ½ cup sherry vinegar
- 1 tbsp. orange blossom water
- 1 cup capers (minced)
- ½ cup wildflower honey
- 4 pickled jalapenos
- 1 cup herbs, such as tarragon, chives, thyme,
cilantro and mint (minced) - Salt and pepper to taste
Combine all ingredients and adjust seasoning with salt and vinegar.
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