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!!!
