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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 1 cup canola oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon sugar
- 1 teaspoon dry mustard
- 1 garlic clove, minced
Method
- Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
- Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.
