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Vinaigrette
Recipe
Taste this -
You'll never buy it again
This is the Vinaigrette Recipe
we use at home - it's been a well
guarded secret
until now.
Earlier on in her career Pam
came to the conclusion that there were really no first class Salad
Dressings available commercially and so she set out to develope one and
after many attempts
she declared this recipe to be the answer.
A touch of sweetness from the honey (you can use sweeteners if you are
weight concious), smoothness from the balsamic and acidity from the
wine vinegar. All balanced by the light vegetable oil.
Ingredients
- 150ml. Light
vegetable oil - Sunflower is good.
- 75ml. Wine
Vinegar.
- 1 Tablespoon
of Balsamic Vinegar.
- 1 Tablesoon of
liquid Honey.
- 1 Clove of
Garlic - Crushed.
- 1 Teaspoon of
Salt.
- 1 Teaspoon of
Dijon Mustard.
- A good pinch
of Chilli powder.
- A good pinch
of dried mixed herbs
New
Feature: Printer Friendly Recipe Pages for your
convenience.
Method
- In
a glass
bowl - whisk the garlic, mustard, honey, salt and
chilli
together to form a smooth paste.
- Add
the balsamic
vinegar and whisk again.
- Now
add the wine
vinegar and whisk.
- Finally
- whisk in
the oil bit by bit until you acheive a smooth emulsion.
- Or to make it even easier put all the
ingredients into a large jam jar with a tight fitting lid, and just
shake thoroughly, until all the ingredients are evenly combined.
- Store in the fridge till needed. Shake well
before using.
This delicious vinaigrette dressing can be used on many of our great
salad
recipes
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