Sunday, July 19, 2009

Cowboy Vinaigrette Dressing and Marinade in honor of the Salinas Valley Rodeo

Cowboy Vinaigrette Dressing & Marinade has a robust flavor, The horseradish and cayenne give it a pleasant spicy flavor. Teres Burns loves to crumble a bit of bacon on top.

1/3 cup cider vinegar
2 tablespoons chopped onion
1 tablespoon sugar or sugar substitute
1 teaspoon Worcestershire Sauce
1 teaspoon horseradish or try Mama Raps Garlic Horseradish for a Gilroy flair
1/2 teaspoon Dijon Mustard
Pinch of cayenne pepper
1/4 cup plus 1 tablespoon any vegetable or nut oil
Salt and freshly ground pepper
In a small bowl, combine the vinegar, onion, sugar,Worcestershire, horseradish, mustard and cayenne.
Whisk to mix well. Slowly add the oil while whisking, and continue whisking until the mixture is emulsified.
Add salt and freshly ground pepper to taste. You may also try Garlic Dude dust, Garlic Capital Garlic Award Mix in place of the salt and pepper. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before whisking again and serving.
This dressing will keep 7 days in an airtight container in the refrigerator.
Makes about 1 1/3 cups

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