©2019
Authoradmin"A very satisfying vinaigrette that pairs surprisingly well with seared skirt steak. Kinloch Pecan Oil is the secret to this surprisingly luscious vinaigrette
3 tbsp blackberry reduction
3 tbsp cane vinegar
2 tbsp Maille Dijon Mustard
1 tsp kosher salt
1 ½ tsp coarse ground black pepper
3 tsp Kinloch Pecan Oil
1
In a whisking bowl or small processor add blackberry reduction through black pepper. Whisk or process
well. Let stand 15 minutes.
2
Slowly whisk in pecan oil until well incorporated. Let stand 1 hour, rewhisk, dress salad to taste.
CategoryDressings, Sam\'s Chop House
Ingredients
3 tbsp blackberry reduction
3 tbsp cane vinegar
2 tbsp Maille Dijon Mustard
1 tsp kosher salt
1 ½ tsp coarse ground black pepper
3 tsp Kinloch Pecan Oil
Directions
1
In a whisking bowl or small processor add blackberry reduction through black pepper. Whisk or process
well. Let stand 15 minutes.
2
Slowly whisk in pecan oil until well incorporated. Let stand 1 hour, rewhisk, dress salad to taste.