Graham Kerr

227 G.K. Salad Dressing

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    8-10

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 8-10 portions U.S.A. Imperial Metric
Tarragon wine vinegar* 1 cup 8 fl. oz. 230 milliliters
Olive oil ½ cup 4 fl. oz. 115 milliliters
Dry mustard ½ tsp. ½ tsp. ½ tsp.
Cayenne pepper ½ tsp. ½ tsp. ½ tsp.
Onion 1 medium 1 medium 1 medium
Garlic clove 1 1 1
Sugar 1-2 tbsp. 1-2 tbsp. 15-30 grams

Method

Method of Preparation

Measure vinegar—mix and add fresh tarragon sprigs—measure oil, mustard—finely dice onion—crush garlic.

Method of Cookery

  1. Mix all dry items with oil.
  2. Add vinegar and shake well immediately before dressing a salad so that oil and vinegar can emulsify.

*Or use 1 fluid ounce 33⅓ % diluted acetic acid and 13 fluid ounces dry white wine.

© 1966 Graham Kerr. All rights reserved.