Prep 0 mins
Cook 0 mins
- 1⁄4 cup sugar
- 1⁄3 cup light corn syrup
- 1⁄4 cup balsamic vinegar
- 2 teaspoons celery seeds
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon shallot, grated
- 1 cup canola oil
- 1 pinch white pepper
- Combine all ingredients except oil and beat until well blended.
- Add oil gradually and continue beating until the mixture becomes thickened and dull.
- Can be served cold or warm over vegetable salad or fruits or as an accompaniment to meats.
This was very good. I was trying to find a recipe close to one that a local restraunt makes. I think if I substituted white wine or white vinegar I would have it. For sure will make it again. :o)
This is a light, aromatic salad dressing. I used peanut oil and we had it over a lettuce, avocado, cucumber and tomato salad. A refreshing change from our usual creamy roquefort or ranch dressings.
This is fabulous..good on avocado, cottage cheese, fresh fruit or just a green salad..I did add a couple of tbls sugar..glad to find this recipe again..thanks so much