Tuesday, June 26, 2012

Creamy Garlic Dressing

This dressing is so delicious! If you're a garlic fan, I highly recommend it. I'll also be posting a pasta dish in a couple of days that this dressing was just made for. Whether you use it on a green salad, in pasta as a sauce, or over veggies it fits beautifully.

This dressing is pretty thick right out of the fridge. It could also be easily used as a mayo-substitute. If you don't like how thick it is you can add a little more vinegar to loosen it up a bit but be careful not to break it.

I used a blender for maximum emulsifying action and I drizzled the oil very slowly. We almost always have all of these ingredient on hand so it's a quick go-to dressing or sauce. It takes less than 10 minutes to make from start to finish. The recipe below makes about 1 & 1/2 cups but can be easily halved.

Creamy Garlic Dressing
Makes 1 & 1/2 cups
Recipe adapted from Lizzy Writes

1/4 cup red wine vinegar
1/4 cup sour cream
2 cloves garlic, minced
2 Tablespoons sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1/2 teaspoon dry mustard
2 teaspoons dried parsley
1/2 cup canola oil
1/2 olive oil

Add everything except oil to your blender or food processor. Turn machine on and drizzle both oils SLOWLY into the blender/processor. Refrigerate for up to 5 days.

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