Ingredients

2 tbsp espresso (liquid from a shot of espresso, not espresso powder)

1 tsp salt

1/2 tbsp sugar

1 tsp ground pepper

1/4 cup sherry vinegar

1 cup extra virgin olive oil

Manual Directions

1. Whisk the espresso, salt, sugar, pepper, and sherry vinegar together in a bowl.

2.  Slowly whisk in the olive oil and continue whisking until it is smooth and uniform.  Store in fridge until you are ready to use.

Blender Directions

1. Blend the espresso, salt, sugar, pepper, and sherry vinegar togethr.

2.  Once the mix is uniform, slowly drizzle in the olive oil with the blender running on the lowest setting. Continue blending until it is smooth and uniform.  Store in fridge until you are ready to use.