- 2 Challot peeled and quartered
- 2 Garlic cloves
- 1/2 cup White wine vinegar
- 1 cup Extra-virgin olive oil
- 1 tbsp Dijon mustard
- 3/4 tsp Salt
- 1/2 cup Mango puree
- 1/2 cup Passionfruit puree
- Freshly ground pepper to taste
- Combine all ingredients except oil on blender and puree.
- Slowly drizzle oil in the blender until emulsified and slightly thick.
- Refrigerate up to one week.