Canyon Ranch Dressing Recipe
Summary
MethodBlended
Ingredients
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Dijon Mustard | 1 Tablespoon | |
| Granulated Sugar | 2 Teaspoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Dried tarragon | 1 1/2 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 3/4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Lemon juice | 1 | |
| Water | 1 Cup (16 tbs) |
Directions
1. In a blender or food processor, combine vinegar, oil, garlic, mustard, sugar, Worcestershire sauce, tarragon, basil, oregano, salt and lemon juice. Process using an on-off motion for 1 minute, until well-blended. Add water and mix well.
2. Refrigerate in a jar with a tight-fitting lid for 24 hours to allow the flavor to develop before using. Will keep for up to 2 weeks. Shake before using.
2. Refrigerate in a jar with a tight-fitting lid for 24 hours to allow the flavor to develop before using. Will keep for up to 2 weeks. Shake before using.
Chef
