Phyllis loves this so I am writing it down for future reference. It seems to be pretty popular.
3/4 c balsamic vinegar
3/4 c plus 3 T olive oil
1/4 c water
4 garlic cloves
1 t garlic powder
1/2 t salt
1/2 t pepper
2 t brown sugar
1 t honey
1 T Dijon mustard
I used to make a light and a regular and store them in two small pint canning jars with lids and rings, but of course not sealed. As they got lower, I mixed them and realized that seemed so much easier - so there it is.
I also have a Caesar dressing I have made in the past that I like well - so I will give that a try again and see how it goes.
3/4 c balsamic vinegar
3/4 c plus 3 T olive oil
1/4 c water
4 garlic cloves
1 t garlic powder
1/2 t salt
1/2 t pepper
2 t brown sugar
1 t honey
1 T Dijon mustard
I used to make a light and a regular and store them in two small pint canning jars with lids and rings, but of course not sealed. As they got lower, I mixed them and realized that seemed so much easier - so there it is.
I also have a Caesar dressing I have made in the past that I like well - so I will give that a try again and see how it goes.
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