🌚 Balsamic soy salad dressing 🐐
SOURCE: The Food Lab Cookbook
INGREDIENT QUANTITY PROCEDURE
balsamic vinegar
285 g
  1. 1 Blend in blender
  2. 2 Can be kept in fridge for up to 3 months; Can also be frozen
soy sauce
100 g
Dijon mustard, preferably homemade
115 g
shallot
270 g
garlic
70 g
canola oil
500 g
olive oil
300 g
SCALING: