©1988
AuthorDartagnan"a lite dressing that is actually lite, flavorful, and easy to prepare."
¼ cup Maille dijon mustard
¼ cup Steen's Pure Cane Vinegar
4 drops Sprout's Liquid Stevia
1 egg yolk, colddon't freak over the egg yolk, the acid in the vinegar will take care of it.
¼ tsp garlic powder
¼ cup Kinloch Pecan Oil
2 tbsp Texas wildflower honey
To taste kosher salt
To taste black peppercorns ground fine
2 pinches dried taragon
1 pinch Cayenne pepper
1
Combine mustard through garlic powder in a small bowl or immersion blender cup. Pulse until well blended and smooth.
2
Now with blender going, slowly drizzle in pecan oil until completely incorporated.
3
Drizzle in honey until incorporated and emulsified well.
4
Add remaining seasonings to taste and blend well. Let stand on the counter for 20 minutes before serving.
CategoryDressings, Salads, Sam\'s Chop House, Sauces
Ingredients
¼ cup Maille dijon mustard
¼ cup Steen's Pure Cane Vinegar
4 drops Sprout's Liquid Stevia
1 egg yolk, colddon't freak over the egg yolk, the acid in the vinegar will take care of it.
¼ tsp garlic powder
¼ cup Kinloch Pecan Oil
2 tbsp Texas wildflower honey
To taste kosher salt
To taste black peppercorns ground fine
2 pinches dried taragon
1 pinch Cayenne pepper
Directions
1
Combine mustard through garlic powder in a small bowl or immersion blender cup. Pulse until well blended and smooth.
2
Now with blender going, slowly drizzle in pecan oil until completely incorporated.
3
Drizzle in honey until incorporated and emulsified well.
4
Add remaining seasonings to taste and blend well. Let stand on the counter for 20 minutes before serving.