COMMENT:
I love the flavor of cane syrup. So it’s natural that I would
create a vinaigrette dressing using this wonderful ingredient. Most
people are confused as to the flavor of cane syrup and often compare
it to molasses. Nothing could be further from the truth. Molasses
is a much stronger and darker syrup and is used in dishes such as
gingerbread and spice cakes whereas cane syrup is more of a breakfast
syrup.
INGREDIENTS:
- 1 egg yolk
- 1 tbsp minced onions
- 1 tbsp minced garlic
- 1 tsp chopped basil
- 1 tsp chopped thyme
- 1 tsp cracked black pepper
- salt and cracked black pepper to taste
- 1 tsp Creole mustard
- 1/4 cup red wine vinegar
- 2 tbsps orange juice
- 2 tablespoons Steen’s Cane Syrup
- 1 cup vegetable oil
- 1 cup olive oil
METHOD:
Place egg yolks in a large mixing bowl. Using a wire whisk, whip
eggs for one minute. Add onions, garlic, basil, thyme, black pepper,
mustard, vinegar, orange juice and cane syrup. Continue to whip
until all ingredients are blended. Pour oil in a slow steady stream,
whipping constantly until all is incorporated. Season to taste using
salt and pepper. |
