You may also like
Categories:
canola oil garlic red wine vinegar lemon juice ketchup tomato paste mustard honey kosher salt green onion
Viewed: 64 - Published at: 3 years agoIngredients
- 1/2 cup plus 1 tablespoon canola oil
- 2 cloves garlic, finely chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon ketchup
- 1 tablespoon tomato paste
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 1 large green onion, green and pale green parts, thinly sliced
Method
- Heat 1 tablespoon of the oil in a small saute pan over medium-low heat.
- Add the garlic and cook, stirring occasionally, until it turns light golden brown, about 1 1/2 minutes.
- Remove from the heat and let cool slightly.
- Whisk together the garlic, vinegar, lemon juice, ketchup, tomato paste, mustard, and honey in a medium bowl.
- Season with salt and pepper.
- Slowly whisk in the remaining 1/2 cup oil until emulsified and then stir in the green onion.
- The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator.
- Bring to room temperature before using.
