Courtesy: Executive Chef Anthony McCarthy
The Saskatoon Club
1 cup seabuckthorn berries
½ cup Red clover blossom syrup
1 orange, juiced
1 tablespoon Dijon mustard
¼ cup White wine vinegar
1 oz Fresh chopped thyme
1 finely chopped shallot
1 ½ cups Canola oil
½ cup Olive oil
Salt and pepper
.
Put seabuckthorn berries, vinegar, orange juice and syrup in a small pot bring to a boil, remove from heat immediately and set pot into a bowl of ice water, stirring to cool; puree mixture, strain; clean blender and return puree, add mustard, thyme and shallot, blend; while blending, slowly add both oils; finish by mixing a pinch of salt and pepper; and allow to stand for a couple of hours, or refrigerate overnight.
