1/2 cup vegetable stock
2 tablespoons balsamic vinegar
4 tablespoons red wine vinegar
pinch ground black pepper
4 tablespoons diced shallots
1 tablespoon minced parsley
2 tablespoons olive or vegetable oil
salt and pepper, to taste
Variation: whole peeled garlic cloves and other herbs of your choice (optional)

Combine all ingredients in blender container and blend well. Transfer to a jar and cover. Refrigerate until ready to use. Will keep for up to a week. Shake jar before using.

You can add dehydrated vegetable bits for extra color and taste, if desired.

Submitted by: Belle