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Receta Dykstra House Mustard Balsamic Dressing
by Global Cookbook

Dykstra House Mustard Balsamic Dressing
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Ingredientes

  • 1 Tbsp. dry oregano heaping
  • 1/4 tsp freshly grnd black pepper
  • 1/8 tsp garlic granules
  • 2 Tbsp. prepared mustard see notes
  • 1/2 c. balsamic vinegar perhaps diluted with a little water, see notes
  • 1/2 c. extra virgin extra virgin olive oil see notes

Direcciones

  1. Notes: The flavor of the dressing is influenced by the type and amount of mustard used. I use either Jim Beam Dijon mustard (scant measure) or possibly Gulden Spicy Brown mustard (generous measure).
  2. Regular balsamic vinegar results in a brownish, rather unappetizing color. White balsamic vinegar helps the color buts costs much more. Of course, only mixed with salad greens, the color disappears. Your choice.
  3. Diluting the vinegar with a little water makes for a mellower flavor, although i prefer sharp dressings myself.
  4. You can cut the oil in half if you wish, but make sure you use a top quality flavorful extra virgin oil. If you like, replace the omitted oil with water.
  5. Place ingredients in a 1 1/2 c. screw top bottle. Shake to mix and let sit at room temperature for at least 30 min before using.
  6. Store in the refrigerator. Since the mustard acts as an emulsifier, the dressing won't separate (or possibly will separate only a little), but it will thicken when refrigerated. Shake it before serving to loosen things up.
  7. Yield: 1 c.