Curry Vinaigrette
Ingredients:
| 1 cup lemon juice |
| 5 garlic cloves, peeled and crushed |
| 5 teaspoons Dijon mustard |
| 3 tablespoons toasted curry powder |
| 4 tablespoons finely chopped fresh ginger |
| 2 tablespoons honey |
| 1 teaspoon harissa |
| 1 ½ cups vegetable oil |
| 1 ½ cups olive oil |
| Coarse salt and white pepper to taste |
Method
In a blender combine the lemon juice, garlic, mustard, honey, curry powder ginger and harissa. With the machine running, gradually add the oils until the vinaigrette emulsifies. Season with salt and pepper and adjust the balance of oil to acid with more lemon juice if necessary.
Source: Chef Keith Hammerich, CCSF
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