Honey Garlic Dressing
Yield
5 cupsPrep
20 minCook
0 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 4 | cups |
olive oil
|
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
black pepper
crushed |
|
| 1 ½ | tablespoons |
salt
|
|
| 1 | tablespoon |
garlic
fresh, pureed |
|
| ½ | cup |
honey
|
|
| ¾ | cup |
tarragon leaves
|
*
|
| ¾ | cup |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 946 | ml |
olive oil
|
|
| 15 | ml |
paprika
|
|
| 15 | ml |
black pepper
crushed |
|
| 23 | ml |
salt
|
|
| 15 | ml |
garlic
fresh, pureed |
|
| 118 | ml |
honey
|
|
| 177 | ml |
tarragon leaves
|
*
|
| 177 | ml |
red wine vinegar
|
|
Directions
In a large bowl, beat the egg yolks.
Slowly add the oil while whisking to make a basic mayonnaise.
It will work only if you add the oil very, very slowly at first.
You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency.
Once the mayonnaise is made, add all the ingredients except the vinegars.
Make sure the the dressing is well mixed and ingredients are evenly distributed throughout.
Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended.
This dressing must be stored in the fridge or it will spoil.
