• Tommy Centola

Steen's Cane Syrup Vinaigrette

I thought I would change things up this week by sharing a Vinaigrette recipe and a Dipping Sauce Recipe. Today's recipe is from Chef Cory Bahr of Monore. It is a great dressing using my favorite sweetener, Steen's Cane Syrup.


2 tablespoons Steen's Cane Syrup

1 tablespoon chopped Shallots

2 tablespoons Apple Cider Vinegar

1 teaspoon Creole Mustard

3/4 cup Canola Oil

Salt and freshly ground Black Pepper to taste


Add syrup, shallots, vinegar and mustard to a medium bowl. Using a whisk to combine, slowly drizzle in the oil to emulsify. Season with salt and pepper. Will keep for 5 days in the refrigerator.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

239 views

​© 2023 by AMBROSIA. Proudly created with Wix.com