Ray's Recipes Black Pepper Vinegar Sauce

• 1/4 cup + 2 tbsp dijon mustard
• 3 tbsp honey
• 1/4 cup rice wine vinegar
• 2 tsp black pepper
• 1 1/2 tsp salt
• 1/3 cup canola oil
• 1/3 cup extra virgin olive oil

1. Whisk together mustard, honey, vinegar, pepper and salt in medium bowl.

2. Combine canola and olive oils then slowly add mustard mixture, whisking until emulsifies.

3. Let sit at room temperature until ready to serve, or cover and store in refrigerator up to two days. Bring to room temperature before serving.