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Salad dressing in stock

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Ingredients for 1 servings:

  • 250 g water
  • 10 g stock powder
  • 5 g cornstarch
  • 3 g sugar
  • some pepper, freshly ground
  • 1 dashes Maggi
  • 25 g creamed horseradish
  • 50 g mustard, medium hot
  • 100 g balsamic vinegar, lighter
  • 100 g rapeseed oil
  • 1 tbsp Italian herbs, frozen

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Briefly boil the water, stock powder, and cornstarch. Let cool. Pour into a tall container and add the remaining ingredients. Briefly blend with a hand blender. Stir in the Italian herbs. Makes 1/2 liter. The salad dressing will keep for 2-3 weeks in the refrigerator.

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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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