Ingredients
1/4 cup white wine vinegar
1/2 cup olive oil (Carbonell red can is my favorite one from Spain)
2 tablespoons dijon mustard
2 tablespoons lemon juice
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
up to 1 inch turmeric nub (added for anti inflammatory benefits when compounded with
up to 1 inch ginger nub
Directions
whisk together on a pourable measuring cup
peal off skin of turmeric and ginger with end of spoon
pour into a bottle to place in fridge
make enough to as to keep for up to a week
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