- 3 ounces purified hot water
- 2 teaspoons blackberry sage tea
- 3 ounces balsamic vinegar
- 1 pinch salt
- 1/2 pinch ground black pepper
- 6 ounces olive oil
Using a small cast iron tea pot, add the water and tea and let steep for 8 minutes. Pour the tea through a strainer into a blender or food processor, being careful not to let any tea leaves go into the blender. Add the vinegar, and the salt and pepper. While the blender is running, drizzle in the olive oil until emulsified.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.