4 Cups Olive Oil
1 Cup Vinegar
8 tsp salt
5 Tbsp Dijon mustard
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Mix all ingredients together, dress any salad, serve
Makes 8 servings
Archive for the ‘Saucy’ Category
Spicy Oil and Herb Oil & Vinegar Bread Dip
01
Jan
Spicy Oil & Vinegar Bread Dip
¼ Cup Olive Oil
2 garlic cloves, finely chopped
1 tsp basil
1 tsp crushed red pepper flakes
3 tsp balsamic vinegar
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Combine all ingredients, except vinegar. Heat in microwave for 20 seconds. Let sit a few minutes. Add vinegar and serve with warm, fresh French Bread.
Herb Oil & Vinegar Bread Dip
1 Cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1½ Tbsp dried basil
1 Tbsp dried oregano
1 tsp dried thyme
1½ tsp kosher salt
¼ tsp freshly ground black pepper
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Mix all ingredients in a bottle with a lid. Seal bottle and refrigerate mixture 8 hours, or overnight. Shake well before serving with French Bread. Store in refrigerator.
Tahini Spread
01
Jan
2 cups dark sesame seeds
2 cups white sesame seeds
3 cloves garlic
1 lemon’s worth of juice
Olive oil, approx 16 oz.
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Toast sesame seeds at 350 degrees F for approximately 30 minutes.
Add to food processor and run for several minutes.
Add garlic and lemon juice, then slowly drizzle oil until satisfied with the consistency, continuing to run food processor the whole time.
Serve over bread or crackers.
Greg’s Note: Theoretically this turns into a runny sauce / dip, not the paste I had. Adding more olive oil isn’t the answer either, it doesn’t mix in. You just end up with paste in olive oil…
