sea salt
honey
balsamic vinegar (medium quality, nothing really fancy)
extra virgin olive oil (also nothing too fancy)
honey--I suggest starting with about 2 tablespoons of the mustard and then
guesstimating the honey based on how sweet you like dressings. Whisk in
some balsamic vinegar, maybe one quarter cup. Taste it--if it still quite
mustard-y, add more balsamic (and maybe more honey if needed). Keep
fiddling until you get something that tastes good but way too strong.
Slowly drizzling in the oil, whisk to emulsify (much easier than it
sounds, this is nothing like whipping cream for example). Taste
frequently--not only might you like your vinaigrette strong, like me, but
there is no point in putting more oil in than you need, as that just increases the fat.
you go a long while between uses, the oil may separate out and
solidify--no big deal, just bring to room temperature and shake thoroughly.
~*~ Shar ~*~
Posted by: ColorMyPony@aol.com
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