Parsely & Lemon Vinaigrette

Heat bacon fat in a small saute pan. Fry capers and garlic for 1 minute. Transfer to a food processor.

Add parsley, lemon juice and zest, ground mustard, vinegar, salt, and pepper. Puree until smooth.

Slowly drizzle in olive oil while pulsing until smooth.

Variations; Thyme, basil, lime, oregano, marjoram, rosemary, olives, parmesean, romano, gruyere, arugula, watercress, spinach, tamarind, shallots, habanero, jalapeño, poblano, bell peppers, serrano, epazote, mint, mexican oregano, roasted garlic or bell peppers, sherry, apple cider vinegar, avocado, scallions, onions, cayenne, crushed pepper flakes, chives, red wine vinegar, white wine, bourbon, rose, celery, carrots, dill, hazelnuts, coconut, walnut, macadamia, almond,