Ingredients:
2 shallots, peeled, rough chopped
·Juice of lemon
·1 tablespoon Dijon mustard
·2 cups fresh cranberries, washed and dried
·1/2 cup dried cranberries
·1 large mango, peeled, diced
·1/2 cup extra virgin olive oil
·Kosher salt and freshly cracked black pepper
Directions:
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In a blender, combine shallots, lemon juice and Dijon mustard and puree until smooth.
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Add cranberries and mango and puree until smooth.
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Season with kosher salt and freshly ground black pepper to taste.
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With blender running, slowly drizzle in olive oil and taste again.
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Store in an air-tight jar and place in the fridge.
Tags: Indish eten, indish koken, indonesian cooking, indonesian food, indonesian recipes, mango, recipe, sauce, vinaigrette
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