4 tbsp. minced red onion

2 garlic cloves, minced

4 tbsp. fresh parsley, chopped

2 tsp oregano

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp Dijon mustard

1 tbsp. balsamic vinegar

3 tbsp. red wine vinegar

1 cup good quality olive oil

Soak minced red onion in cold water for 15 minutes, and drain well

Combine all ingredients except olive oil.  Using blender or immersion blender, blend all ingredients until smooth.  Gradually add the oil until creamy – taste for seasonings.

This keeps well in the fridge to use on anything from salad dressings to grilled vegetables – try brushing it over grilled steaks after removing from the grill.