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Dressing for leaf salads in stock

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Ingredients for 1 servings:

  • 200 g red currant jelly
  • 100 ml balsamic vinegar, lighter
  • 150 ml oil, cold-pressed, e.g. rapeseed oil or other
  • 500 ml beef broth or vegetable broth
  • 1 tbsp mustard, medium hot
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Blend all ingredients with a hand blender and pour into a bottle. The dressing will keep in the refrigerator for 3-4 weeks. If the ingredients separate, simply shake the bottle and mix. You can vary the amount and type of jelly to suit your taste. You can also make the broth with chicken broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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