Grilled butterfly porkchop sandwich
I love this recipe, perfect. Makes 1/2 cup.
2Tbl. Dijon mustard
2Tbl. cider vinegar
1/4 cup salad oil
Add everything except the oil to a blender, blend on low for a few seconds.
Add the oil, pouring it in very slowly, while blending.
Replace the lid and blend on high for five minutes, to blend in the oil.
Chill and serve.