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Doug Katz: Yuzu-Ginger Vinaigrette 11/9/12

10:19 AM, Nov 9, 2012   |    comments
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Garlic Vinagrete over roasted beet salad1/2 cup yuzu juice

2 cups canola oil

1tbsp rice wine vinegar

1tsp chili flakes

1tbsp dijon mustard

3tbsp fresh ginger, peeled and grated

1tsp fresh garlic, minced

1/4 cup honey

kosher salt to taste

Combine all ingredients except for the canola oil in a vitamix and puree until smooth.  Drizzle in the canola oil to create an emulsion.  Taste and season accordingly.  A good emulsion will be bubbly and frothy at the top.

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